Peanut Butter-and-Jelly Sandwich Cookies 1/2 cup Smuckers® Natural Creamy Peanut Butter, stirred 1/2 cup packed light brown sugar 1/3 cup unsalted butter 1/4 cup honey 1 large egg 2 cups Pillsbury BEST® All Purpose Flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1 1/2 cups Smuckers® Strawberry Jelly or 1 1/2 cups Smuckers® Concord Grape Jelly 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. 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.). 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. 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.
Posted on: Sun, 14 Dec 2014 13:50:22 +0000
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