There's a little bit of peanut butter between the layers of these cookies. From Taste of the South magazine.
In a large bowl, sift together the flour, sugar, baking soda, and salt. Cut in the shortening and 1/2 cup peanut butter until the mixture resembles coarse meal. Add the corn syrup and milk, stirring to blend. Shape into a 2-inch wide log. and refrigerate for about 30 minutes. Preheat oven to 350 degrees.
Remove dough from refrigerator and cut into 1/8 - 1/4 inch thick slices. Place half the slices on an ungreased baking sheet. Spread each slice with about 1/2 tsp. remaining peanut butter and top with remaining cookie slices. Using the tines of a fork, seal the edges of the cookies like a piecrust. Bake for about 12-13 minutes. Let cookies cool slightly on baking sheet and then transfer to a wire rack. Makes about 2 dozen cookies.
1 1/2 cups flour
1/2 cup sugar (may use half brown sugar)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegetable shortening
3/4 plus cup peanut butter, divided
1/4 cup corn syrup
1 tsp. milk