Peanut Butter and Jelly Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From BHG 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:
1. In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
2. Add in sugars and baking soda; beat until combined.
3. Beat in egg and milk until combined.
4. Beat in as much of the flour as you can; stir in any remaining flour.
5. Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
6. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
7. Using a 2-inch floured scalloped round cookie cutter, cut out dough.
8. Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
9. Bake in a preheated 375° oven for about 8 minutes or until lightly browned.
10. Transfer cookies to a wire rack and let cool.
11. Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
12. Top with peanut-topped cookies, plain side down.
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