Peanut Butter Sandwich Cookies

Course : Cookies
Serves: 1
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1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
3/4 cup creamy peanut butter
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon milk
1/4 cup strawberry preserves

Preparation / Directions:

Makes about 2 dozen 1. Stir together flour, baking soda and salt; set aside. 2. In large bowl with mixer at medium speed, beat margarine and 1/2 cup peanut butter until smooth; beat in sugar until blended; beat in corn syrup and milk. 3. At low speed, add flour mixture, beating only until smooth. 4. Shape dough into 2 rolls, 2 inches in diameter; wrap in waxed paper and refrigerate 2 hours. 5. Slice into 1/8-inch-thick slices. Place half the cookies on ungreased cookie sheets 2 inches apart; spread 1/2 teaspoon of remaining peanut butter on each cookie; top each cookie with 1/2 teaspoon strawberry preserves; top with remaining cookies . Seal edges by pressing lightly with fork. 6. Bake in preheated 350 F. oven 12 to 15 minutes, or until lightly browned. 7. Cool on wire rack.

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