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My Best Recipe

Craving for Peanut Butter Cookies Kindles Memories

August 22, 1985

"I copied this recipe from my mother's recipe box when I left home to attend college," Adriana Molinaro writes. "Hours of studying and feeling homesick often triggered the craving for a peanut butter cookie that only these special cookies could completely satisfy. The peanut butter filling adds the special burst of flavor that a true peanut butter fan can sincerely appreciate."

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 peanut butter

1/4 cup corn syrup

FOR THE RECORD - Second Try for Double Peanut Butter Cookies
Los Angeles Times Thursday August 29, 1985 Home Edition Food Part 8 Page 49 Column 1 Food Desk 4 inches; 125 words Type of Material: Correction; Recipe
Here is the corrected version for the peanut butter cookies in last week's My Best Recipe column.
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
Peanut butter
1/4 cup corn syrup
1 tablespoon milk
Combine flour, sugar, baking soda, salt, shortening and 1/2 cup peanut butter. Mix together until it resembles coarse meal. Then add corn syrup and milk. Form into long roll about 2 inches in diameter and wrap in wax paper. Chill dough until firm.
Cut dough into 1/4-inch-thick slices. Place half of dough slices, about 2 inches apart, on ungreased baking sheet. Dab center of each slice with 1/2 teaspoon peanut butter. Top with another slice dough. Seal 2 slices with prongs of fork. Bake at 350 degrees about 12 minutes or until done. Makes about 2 dozen.
Variation: Add 3 to 4 semisweet chocolate pieces to peanut butter filling.

1 tablespoon milk

Combine flour, sugar, baking soda, salt, shortening and peanut butter. Mix together until it resembles coarse meal. Form into long roll about 2 inches in diameter and wrap in piece of wax paper. Chill dough until firm.

Cut dough into 1/4-inch thick slices. Place half of dough slices, about 2 inches apart on ungreased baking sheet. Dab center of each slice with 1/2 teaspoon peanut butter. Top with another slice of dough. Seal 2 slices with prongs of fork. Bake at 350 degrees about 12 minutes or until done. Makes about 2 dozen.

Variation: Add 3 to 4 semisweet chocolate pieces to peanut butter filling.

--ADRIANA MOLINARO

Pomona

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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