Double Peanut Butter Cookies
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
peanut butter
creamy |
|
| ¼ | cup |
light corn syrup
|
|
| 1 | tablespoon |
milk
|
|
| ¼ | cup |
peanut butter
creamy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
peanut butter
creamy |
|
| 59 | ml |
light corn syrup
|
|
| 15 | ml |
milk
|
|
| 59 | ml |
peanut butter
creamy |
|
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.
