1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 tablespoon milk
1/4 cup creamy peanut butter
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Combine flour, baking soda, salt and sugar; cut in shortening and 1/2 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 1/4-inch slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. Top with remaining cookie slices, and seal edges with a fork. Bake at 350 degrees F for 10 to 12 minutes. Cool on wire racks.
Yield: about 2 dozen.
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NOTE: Dough may be frozen up to 3 months. Slice dough while frozen; let thaw slightly. Assemble and bake as directed.
