Double Peanut Butter Cookies

I found this recipe in a Crisco Cookbook and I thought it looked fun. I also thought they would pack well to take on our trip to Washington. My guys like peanut butter, and Chauncey said they were great! He really liked the peanut butter filling and he thought they'd be good with a little jam too!

We are off to Washington this morning to visit the kids. First we'll see Jacob and go to the Farmer's Market in Seattle with him. Then we'll drive to Moses Lake and see Jennie, and Mark and Akvile are there to say goodbye to them. They are moving to New Hampshire and we're going to help them load up the moving truck. My heart just breaks that they are moving so far away from us. Jay will be looking for a job on the East Coast. It will be exciting for them, they'll be starting a whole new life! They will be living with Jay's parents for a while.

Double Peanut Butter Cookies

1/2 cup sugar
1/2 cup peanut butter, I used crunchy
1/2 cup shortening
1/4 cup corn syrup
1 tablespoon milk
1 1/2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt

In a bowl whisk the dry ingredients. In a mixer beat the sugar, shortening and peanut butter for 3-4 minutes. Add the corn syrup and milk, beat well. Mix in the dry ingredients.

On a piece of wax paper roll the dough into a roll 2 inches in diameter. Chill.

Heat oven to 350. Cut the dough into 1/4 inch slices. Put a 1/2 teaspoon of peanut butter in the middle of ever other slice. Make sandwiches with them and put them on a cookie sheet. Crimp edges with a fork. Bake for 13-15 minutes or until lightly golden brown around the edges.