Peanut Butter Sandwich Cookies

Ingredients

• 1 1/2 cups flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup margarine, softened

• 3/4 cup creamy or chunk-style peanut butter

• 1/2 cup sugar

• 1/4 cup light corn syrup

• 1 tablespoon milk

• 1/4 cup strawberry preserves

Method

1. In a bowl, stir together the flour, baking soda, and salt; set aside.

2. In a large bowl, beat together the margarine and 1/2 cup of the peanut butter until smooth. Beat in the sugar until blended, then beat in the corn syrup and milk. Add the flour mixture, beating only until smooth.

3. Shape the dough into 2 logs, each 2 inches in diameter. Wrap in wax paper and refrigerate for 2 hours.

4. Preheat oven to 350°F.

5. Slice the logs into 1/8 inch-thick rounds.

6. Place half of the cookies on ungreased baking sheets 2 inches apart. Spread 1/2 teaspoon of the remaining peanut butter on each cookie. Top each cookie with 1/2 teaspoon strawberry preserves.

7. Place the remaining "cookie slices" on each cookie.

8. Seal the edges by pressing lightly with a fork. Bake for 12 to 15 minutes, or until lightly browned. Remove to racks to cool.

 Makes 20 cookies.

Excerptedfrom The Everything Dessert Cookbook, © 1999. Reprinted with permission from the publisher: Adams Media Corporation, 260 Center Street, Holbrook, MA, 02343, USA. http://adamsonline.com. 

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Lisa Rogak has run her own country business since 1988. She appeared on The Oprah Winfrey Show for her book Moving to the Country Once & For All. She is the author of more than 25 books and lives in rural New Hampshire. She is the author of: The Everything Dessert Cookbook, The Everything Baby Names Book; Everything you need to know to pick the perfect name for your baby, and The Everything Low-Fat, High-Flavor Cookbook.