PEANUT BUTTER AND JELLY SANDWICH COOKIES
Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!
Provided by Crisco Recipes
Categories Dessert
Time 55m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 45.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 25.9, Carbohydrate 7.7, Fiber 0.1, Sugar 3.7, Protein 0.7
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