Peanut Butter and Jelly Sandwich Cookies
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This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6767 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 00 fibre |
| chol | 9 mg9mg chol |
| sodium | 58 mg58mg sodium |
| potassium | 41 mg41mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 11 vit A |
| folate | 55 folate |
Peanut butter cookies are always a hit, especially in this miniature form. The grape jelly can be replaced with any flavour of jam you like and the peanut butter can be smooth or crunchy.
Ingredients
- 1/4 cup unsalted butter , softened1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/2 cup peanut butter 1/2 cup peanut butter
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 cup grape jelly 1/4 cup grape jelly
Preparation
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 sa< stir into peanut butter mixture.
Roll by 1 tsp (5 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. With fork dipped in flour or granulated sugar, press each to make crisscross pattern and flatten to 1/4-inch (5 mm) thickness.
Bake in 350°F (180°C) oven until golden on bottoms and edges, 9 to 11 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In small bowl, whisk grape jelly until smooth. Spread about 1/2 tsp (2 mL) onto smooth side of half the cookies; sandwich with remaining cookies. Let stand until set, about 1 hour.
Roll by 1 tsp (5 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. With fork dipped in flour or granulated sugar, press each to make crisscross pattern and flatten to 1/4-inch (5 mm) thickness.
Bake in 350°F (180°C) oven until golden on bottoms and edges, 9 to 11 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In small bowl, whisk grape jelly until smooth. Spread about 1/2 tsp (2 mL) onto smooth side of half the cookies; sandwich with remaining cookies. Let stand until set, about 1 hour.
Source : Canadian Livng Holiday Cookbook: Fall 2009
- Keywords : Christmas; Snacks; Peanut butter; Flour; Sugar; Eggs; Bake; 100 calories;
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