This classic flavour combination is a great way to add a tart-sweet zip to a peanut butter cookie. Any flavour of jam or jelly can be used, though smoother, less chunky ones are the easiest to spread or pipe.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large bowl, beat butter until light and fluffy; beat in sugar. Beat in peanut butter and egg; beat in vanilla until smooth. Whisk together flour, baking soda, baking powder and salt; stir into peanut butter mixture.Roll by 1 tsp into balls; place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Using fork dipped in flour or granulated sugar, press to flatten to about 1/4-inch (5 mm) thickness.
Bake in 350?F (180?C) oven until golden on bottoms and edges, 8 to 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Pipe or spread 1/2 tsp jam onto flat side of half the cookies; sandwich with remaining cookies. Let stand until set, about 1 hour. (Make-ahead: Store in airtight container for up to
2 days.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 59 mg
- Sugars 6 g
- Protein 2 g
- Calories 71.0
- Total fat 3 g
- Potassium 43 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0
