Thin and crisp peanut butter sandwich cookies filled with creamy peanut butter.

Peanut Butter Affairs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup vegetable shortening

1/2 cup creamy peanut butter

1/4 cup light corn syrup

1 tablespoon milk

1/3 cup plus 2 tablespoons creamy peanut butter

1. In a medium bowl, mix together the flour, baking soda, salt and sugar; using a pastry blender, cut in the shortening and 1/2 cup peanut butter until mixture is crumbly. Stir in the corn syrup and milk until just blended.
2. Shape dough into a 9-inch roll; wrap in plastic wrap or wax paper, and chill a minimum of 8 hours or overnight.
3. Preheat oven to 350°F (175°C).
4. Unwrap roll and cut into 1/4-inch slices. Place half of the slices 2-inches apart onto greased baking sheets. Spread each slice with 1 teaspoon peanut butter. Cover with remaining slices, and press edges together with a fork to seal.
5. Bake for 14 to 16 minutes or until lightly browned. Transfer to wire racks to cool completely.

Makes 1 1/2 dozen.