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.
- Portion size 36 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 58 mg
- Protein 1 g
- Calories 67.0
- Total fat 3 g
- Potassium 41 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0