"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double Peanut Butter Cookies Recipe

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This recipe for Double Peanut Butter Cookies, by , is from Smooth as Buttah!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Curry

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 Tablespoon milk
additional peanut butter

Directions:
Directions:
In a large bowl, combine flour, sugar, baking soda and salt. Cut in butter and peanut butter until mixture resembles coarse crumbs. Stir in corn syrup and milk; mix well. Shape into 2-inch rolls; wrap in waxed paper or foil. Refrigerate for at least 3 hours. Cut into 1/4" slices; place half of them 2" apart on ungreased baking sheet. Top each with 1/2 teaspoon of peanut butter. Cover with remaining slices; seal edges with a fork. Bake at 350* for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pan to wire racks to cool completely.

Personal Notes:
Personal Notes:
Virginia Roenigk Shirey

 

 

 

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