Better Homes and Gardens/December 2006

Peanut Butter and Jelly Sandwich Cookies
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
45 cookies 35 minutes 8 minutes per batch Place cooled, unfilled cookies in layers separated by waxed paper in an airtight container. Sore at room temperature for up to 3 days. or freeze unfilled cookies for up to 3 months. Thaw, then fill.


INGREDIENTS:
1/2 cup 1/2 cup peanut butter 1/2 cup granulated sugar
1/2 cup packed brown sugar 3/4 teaspoon baking soda 1 egg
2 tablespoons milk 1-3/4 cups all-purpose flour peanuts
peanut butter grape jelly



1 In a mixing bowl, beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined. Beat in egg and milk. Beat or stir in flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2 Preheat oven to 375 F. Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. Cut dough using a 2-inch scalloped round cookie cutter. Place rounds 1 inch apart on an ungreased cookie sheet. Place a peanut half in the center of half the rounds.
3 Bake about 8 minutes or until lightly browned. Transfer to wire racks; cool.
4 To assemble, spread the bottoms of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly. Top with peanut-topped cookies, plain sides down.

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