This weekend was the Riverhead Country Fair, where I had a brush with fame many moons ago for winning “Best in Show” for these cookies. I reference this experience often, and as promised, I am posting the recipe in its original form. I wrote this when I was about 12. Also, before the recipe, I want to congratulate my super talented mom who took home a ribbon in every category she entered, including Best in Show for her Black Current Cordial!
Ok, now the famous Peanut Butter Pockets. For SERIOUS peanut butter lovers only.
Prize-Winning Peanut Butter Pockets
1/2 c sugar
1/2 c light brown sugar
1/2 c shortening
1/2 c smooth peanut butter
1/4 c chunky peanut butter
2 tbls light corn syrup
1 tbls milk
1/2 tsp vanilla
1/2 tsp salt
1 – 1/2 c flour
1/2 tsp baking soda
1/4 (c?) chopped peanuts
Cream sugar, shortning, and SMOOTH peanut butter. Blend in corn syrup, milk, and vanilla. Mix dry ingredent. Add to creme, mix well. Shape dough into 1-1/2″ diameter roll. Wrap in saran wrap. Chill 2 hrs.
Heat over to 350ºF. Lightly grease baking pan. Slice dough 1/8″ thick. Place [half of the slices] on sheet. Put 1/2 tsp chunky peanut butter in the center of each cookie. [Place remaining slices on top] Take a fork and go around edges [to seal]. Take peanuts and place in center of each cookie.
Check after 10 min of baking. Cook to light brown. Leave on cookie sheet 1-2 min. Let cook on wire racks.
Out of deference to this talented little kid, I have only editing where absolutely necessary.