Peanut Butter & Jelly Cookies
Peanut Butter and Jelly Cookies recipe
Yield
60 servingsPrep
15 minCook
10 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine, softened |
|
| ¼ | cup |
vegetable shortening
softened |
*
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
fruit jam
whatever your favourite is |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine, softened |
|
| 59 | ml |
vegetable shortening
softened |
*
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
fruit jam
whatever your favourite is |
*
|
Directions
Mix mix butter or margarine, shortening, peanut butter, sugars and egg thoroughly.
Blend in remaining ingredients except jelly.
Cover and chill.
Heat oven to 375℉ (190℃).
Shape dough into ¾ inch balls. Place about 2 inches apart on a lightly greased baking sheet. Bake about 10 minutes or until set but not hard.
When cool, put cookies together in sandwiches with the jelly.
About 4½ dozen.
You can also shape the dough into 1 inch balls.
Roll them in ½ cup finely chopped peanuts.
Place about 3 inches apart on baking sheet and press thumb in center of each.
Bake 10 to 12 min, and spoon a small amount of jelly or jam into each thumbprint.
