Ingredients

• 1 1/2 cup all-purpose flour, sifted
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 cup cream style peanut butter
• 1/4 cup light corn syrup
• Cream style peanut butter (~1/4 tsp per cookie)

Directions

Sift dry ingredients together; cut in butter as for pie crust. Blend in 1/2 cup peanut butter and corn syrup; chill. Shape into 2 rolls 1 1/2 inches in diameter; wrap in waxed paper; chill overnight. Cut into 1/8 inch slices; place HALF of the cookies on ungreased cookie sheets. Place 1/4 teaspoonful peanut butter in center of each cookie. Cover with remaining cookies; press edges with tine of fork. Bake at 350 degrees about 10 minutes. Cool slightly; remove from cookie sheets. Makes about 6 dozen.

Contributor’s Notes

I got this recipe from a book released by the Wisconsin Electric Power Company. I generally make the cookies about 2 inches in diameter, and a little thicker slice and get about 3 dozen cookies per batch. ~Julie S.