Contributed by: NAPSA
(NAPSA) - Natural peanut butter is also a "natural" when cooking and baking as its full-bodied taste really brings out the peanutty flavor in all your favorite recipes. Since peanut butter and jelly is a favorite combination for most peanut butter lovers, the following peanut butter and jelly sandwich cookies are a welcome addition to any lunch box, afternoon break or late night snack.
Mix peanut butter, sugar, butter, honey and egg.
In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well.
Divide the dough into four equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
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).
Preheat oven to 350û. Using a drinking glass or cookie cutter, cut dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in half the number of circles. Transfer cookies to a non-stick baking sheet, leaving 1/2-inch between them.
Bake all cookies 5-6 minutes or until they're just starting to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread jelly on the plain cookies and top with the "window" cookies.
Serving Size: Makes 48 cookies
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