DOUBLE PEANUT BUTTER COOKIES

1½ cups all purpose flour
½ cup sugar
½ tsp. baking soda
¼ tsp. salt
½ cup shortening
½ cup creamy peanut butter
¼ cup light corn syrup
1 Tbsp. milk
Additional peanut butter

In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. Stir in the corn syrup and milk; mix well.

Shape into a 2-inch roll; wrap in wax paper or foil. Refrigerate for at least 3 hours. Cut into ¼-inch slices; place half of them 2-inches apart on ungreased baking sheets.

Top each with ½ teaspoon of peanut butter. Cover with remaining slices; seal edges with fork.

Bake at 350º for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.