Recipe by Normaone
The peanut butter filling makes these special. Kids and adults alike love them. They disappear before they are cold. Great with a big glass of milk! I would make the dough and freeze it until needed. The recipe came from an old, well used Better Homes and Gardens cookbook that was my cookie bible while the boys were growing up.
Top Review by Dorel
I'm wondering if there should be more flour in this. 1 cup is not enough. I didn't think so but I went ahead and followed the recipe except I did not add the milk as it was so sticky, not like a roll cookie should be. I put in the fridge for several hours and sliced it (still very soft) and baked. When I took them out of the oven they has completely flowed together into one cookie. We just broke off a hunk and ate it. Tasted good but I think you should check the ammount of flour. Maybe a typo???? — edited to add: The recipe has been changed from 1 cup flour to 1 1/2 cups flour since I posted the above.
- 1 1⁄2 cups sifted all-purpose 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
Directions See How It's Made
- Sift together dry ingredients.
- Cut in shortening and peanut butter until mixture resembles coarse meal.
- Blend in syrup and milk.
- Shape into 2-inch roll; chill a couple of hours.
- Slice 1/8 to 1/4 inch thick.
- Place half the slices on ungreased cookie sheet.
- Spread each with 1/2 teaspoon peanut butter.
- Cover with remaining slices and seal edges with a fork.
- Bake at 350^ for about 12 minutes.
- Cool slightly.
- Remove from sheet.