Peanut Butter And Jelly Sandwich Cookies
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.
- 1/2 cup Smucker's¨ Natural Peanut Butter
- 1/3 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 1 large egg
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cup Smucker's¨ Strawberry or Grape Jelly
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