Peanut Butter and Jelly Sandwich Cookies
If you love PB & J Sammies, then you'll love these beautiful cookies. See more recipes at Crisco.com®.
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 Pillsbury BEST® All Purpose Flour
- 1/4 reaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups Smucker's® Strawberry Jelly or Smucker's® Concord Grape Jelly
Preparation
MIX the peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together the 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 the portions from the refrigerator and place each portion between two 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 the 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 the cookies to a nonstick baking sheet, leaving 1/2 inch between them.
BAKE all cookies for 5-6 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.
