Double Peanut Butter Cookies

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 tablespoon milk
• Additional peanut butter

Instructions:
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 in. roll; wrap in waxed paper or foil. Refrigerate at least 3 hours. Cut into 1/4 in. slices; place half of them 2 in. apart on ungreased cookie sheets. Top each with 1/2 teaspoon of peanut butter. Cover with remaining slices; seal edges with a fork. Bake at 350º for 12-14 minutes or till lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Yield 2 dozen