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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Double Peanut Butter Cookies Recipe

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This recipe for Double Peanut Butter Cookies is from The Canter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sifted all purpose flour( I don't usually sift flour)
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening(Crisco)
1/2 cup creamy peanut butter(I always use Jif)
1/4 cup light corn syrup(Karo white)
1 Tablespoon milk
Directions:
Directions:
Pre-Heat Oven to 350º

Sift together dry ingredients(I don't, maybe it would be better, if I did) Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. If it is to dry, add either a small amount of syrup or milk, just until it holds together well.(Maybe if I had sifted the flour, it would) Shape into a 2 inch roll. Chill. You can keep it in the refrigerator a couple of days, if you want to, or make the dough 3 or 4 hours ahead of when you want to bake. Slice 1/8 to 1/4 inch thick slices; you need about 4 dozen slices. Place half the slices on ungreased cookie sheet. spread each slice with 1/2 teaspoon peanut butter (I just take a knife and spread some on there) Cover with another slice of dough, seal edges with a fork. Bake at 350 for about 12 minutes. Cool slightly, Remove from cookie sheet.
Number Of Servings:
Number Of Servings:
About Two Dozen
Preparation Time:
Preparation Time:
Less than 30 minutes
Personal Notes:
Personal Notes:
Two layers of peanut butter cookies with peanut butter in between.

 

 

 

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