Peanut Butter and Jelly Sandwich Cookies
(from saymyname’s recipe box)
45 cookies
Source: Better Homes and Gardens
Ingredients
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3/4 teaspoon baking soda
- 1 egg
- 2 tablespoons milk
- 1 3/4 cups all-purpose flour
- peanuts
- peanut butter
- grape jelly
Directions
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In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
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Add in sugars and baking soda; beat until combined.
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Beat in egg and milk until combined.
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Beat in as much of the flour as you can; stir in any remaining flour.
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Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
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On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
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Using a 2-inch floured scalloped round cookie cutter, cut out dough.
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Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
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Bake in a preheated 375° oven for about 8 minutes or until lightly browned.
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Transfer cookies to a wire rack and let cool.
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Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
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Top with peanut-topped cookies, plain side down.