Strawberry Stuffed Peanut Butter Cookies
Double Peanut Butter Cookies are so delicious I can still recall the first time I made them.
It was a cold day in Wisconsin, it was always a cold day in Wisconsin, a place where snow was still on the ground in July. We were living at an Air Force Station miles from town, amidst the corn fields, with only dozens of houses lining a country highway and horseshoe loop.
We were there for a year while I was in ninth grade before my father retired and we moved back to FLorida.
One of my happy memories was the day I spent at a friends house learning how to make double peanut butter cookies. I changed the recipe a bit to use some of our delicious Plant City strawberries for this batch.
NOTE: Jackson says that anything with corn syrup in it is addictive, I think he might be right.
1 ½ cups flour
½ cup sugar
½ teaspoon soda
¼ teaspoon salt
½ cup shortening
½ + ¼ cup creamy peanut butter (substitute strawberry jam for 1/4 cup peanut butter)
¼ cup light corn syrup
1 tablespoon milk
Heat oven to 350 degrees F.
Whisk together flour, sugar, soda, and salt.
Cut in butter and ½ cup peanut butter.
Blend in syrup and milk.
Form dough into a roll, wrap in plastic wrap and place in the freezer.
Chill at least two hours and up to six months.
Remove from freezer, (thaw slightly if necessary) remove plastic wrap and slice ¼ inch thick.
Place ¼ teaspoon Plant city strawberry jam in center of half the slices.
Top with remaining slices and seal edges with fork.
Place on parchment lined cookie sheet and bake for 12-14 minutes.
Cool slightly; remove from cookie sheet.