Double Peanut Butter Cookies

Directions

Combine flour, soda, salt, and sugar; cut in shortening and ½ 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 ¼ inch slices; place half of slices on ungreased cookie sheets.

Spread each with ½ 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.