Peanut Butter and Jelly Sandwich Cookies
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 67 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 58 mg |
| potassium | 41 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| folate | 5 |
- Portion size: 36 cookies
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 1/4cupunsalted butter, softened
- 1/2 cup 1/2cuppacked brown sugar
- 1/2 cup 1/2cuppeanut butter
- 1 1eggeggs
- 1/2 tsp 1/2tspvanilla
- 1 cup 1cupall-purpose flour
- 1/2 tsp 1/2tspbaking soda
- 1/2 tsp 1/2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 1/4 cup 1/4cupgrape 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 salt; 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.
Source : Canadian Livng Holiday Cookbook: Fall 2009
