Peanut Butter Pockets
|Whole wheat flour||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (125 Milliliter)|
|Creamy peanut butter||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Lightly packed brown sugar||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Milk||45 Milliliter (3 Tablespoon)|
|Peanut butter||1⁄2 Cup (8 tbs) (125 Milliliter, Crunchy Or Creamy)|
Combine flour, soda and salt; mix well.
In mixing bowl, cream together butter, 1/2 cup (125 mL) creamy peanut butter and sugar.
Alternate adding flour mixture and milk, mixing until smooth.
Shape dough into 2 rolls 1-1/2 inches (4 cm) in diameter.
Wrap in waxed paper and chill until firm, about 4 hours or overnight.
Cut dough into 1/8 inch (3 mm) slices.
Place half the slices on ungreased baking sheet and spoon about 1 tsp (5 mL) crunchy peanut butter into centre of each.
Cover with remaining slices.
Let stand for a few minutes, then seal edges with fork.
Bake in 350Â°F (180Â°C) oven for 12 to 15 minutes or until firm to the touch.
Variation: Peanut Butter Cookies: Cut dough into 1/4 inch (5 mm) slices and, without filling, place on ungreased baking sheet; bake in 350Â°F (180Â°C) oven for 10 to 12 minutes or until firm to the touch.