Double Peanut Butter Cookies

1 3/4 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

1/2 c Sugar

1/2 c Shortening

1/2 c Creamy peanut butter

1/4 c Light corn syrup

1 tb Milk

1/4 c Creamy peanut butter

Recipe by: Southern Living

Combine flour, soda, salt, and sugar; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture

resembles coarse meal. Stir in corn syrup and milk. Shape dough into a 12-inch roll; wrap in wax paper, and chill at least 2 hours. Unwrap roll, and cut into 1/4-inch slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. Top with remaining cookie slices, and seal edges with a fork. Bake at 350 about 2 dozen. NOTE: Dough may be frozen up to 3 months. Slice dough while frozen; let thaw slightly. Assemble and bake as directed.
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