Double Peanut Butter Cookies

Double Peanut Butter Cookies

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
peanut butter, smooth style, without salt

Directions:
In a medium bowl, combine flour, sugar, baking soda, and salt; cut in shortening and 1/2 cup peanut butter until mixture resembles coarse crumbs.
Blend in corn syrup and milk.
Shape into 2 x 12 - inch log.
Chill 1 to 2 hours or until firm enough to slice.
Preheat oven to 350F.
Slice dough into 1/4 - inch thick rounds.
Place half of rounds 2 inches apart on ungreased cookie sheets; spread each round with 1/2 teaspoon peanut butter.
Cover with remaining rounds to form a sandwich; seal edges with a fork.
Bake at 350F for 10 to 12 minutes or until browned.
Cool on wire cooling racks.