1 1/2 c Flour, all-purpose 1/2 c Shortening
1/2 c Sugar 3/4 c Peanut butter, crmy; divided
1/2 ts Baking soda 1/4 c Syrup, light corn
1/4 ts Salt 1 tb Milk
Combine flour, sugar, soda, and salt; 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 long roll, 2 inches in diameter; wrap in waxed
paper, and chill 2 to 3 hours or until firm.
Unwrap roll, and cut into 1/4″ 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 fork.
Bake at 350 degrees for 10 to 12 minutes.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy
Coleman.
Yields
2 dozen