Peanut Butter and Jelly Sandwich Cookies |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie – if you can spot them before they're gone! Ingredients:
1/2 cup smucker's® creamy natural peanut butter, stirred |
1/2 cup packed light brown sugar |
1/3 cup unsalted butter |
1/4 cup honey |
1 large egg |
2 cups flour |
1/4 teaspoon salt |
1 1/2 teaspoons baking powder |
1 1/2 cups smucker's® strawberry jelly or 1 1/2 cups smucker's® concord grape jelly |
Directions:
1. MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
2. REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
3. HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
4. BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
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