- 1 1/2 cups [210 g] sifted all-purpose flour
- 1/2 cup [100 g] sugar
- 1/2 teaspoon [2.5 mL] baking soda
- 1 mL [1/4 teaspoon] salt
- 1/2 cup [115 g] shortening
- 1/2 cup [125 mL] creamy peanut butter
- 1/4 cup [60 mL] light corn syrup
- 1 tablespoon [15 mL] milk
- Peanut butter
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- Sift together sifted flour, sugar, baking soda and salt.
- Cut in shortening and 1/2 cup [125 mL] creamy peanut butter until mixture resembles coarse meal.
- Blend in light corn syrup and milk.
- Shape dough into a 2-inch [5-cm] in diameter roll.
- Refrigerate until really cold.
- Preheat oven to 350°F [180°C].
- Slice dough roll into 1/8 to 1/4-inch [3 to 6-mm] thick slices.
- Arrange half of dough slices onto an ungreased cookie sheet.
- Spread each with 1/2 teaspoon [2.5 mL] peanut butter.
- Cover with remaining dough slices; seal edges with a fork.
- Bake into preheated oven, for 12 minutes.
- Leave to cool slightly, then transfer cookies onto wire racks, to cool completely.
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