Peanut Butter and Jelly Cookies Recipe
Ingredients
| Creamy peanut butter | 1 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| 1/4 cup grape, strawberry, or apple jelly | ||
Directions
Cream peanut butter, butter or margarine, and sugar together thoroughly.
Stir together flour, baking powder, and salt thoroughly.
Blend into creamed mixture.
Beat well.
Blend in milk.
Shape dough into two 2-inch rolls 7 1/2 inches long.
Wrap in clear plastic wrap.
Chill for 1 hour.
Slice cookies 1/8- to 1/4-inch thick.
Place half of the slices, 2 inches apart, on an ungreased cookie sheet.
Spread the center of each cookie with about a 1/2 teaspoon jelly.
Cover with remaining slices.
Seal edges well with the tines of a fork.
Bake at 350° for 12 to 15 minutes.
Cool 1 to 2 minutes; remove from cookie sheet.
Cool on rack.
Stir together flour, baking powder, and salt thoroughly.
Blend into creamed mixture.
Beat well.
Blend in milk.
Shape dough into two 2-inch rolls 7 1/2 inches long.
Wrap in clear plastic wrap.
Chill for 1 hour.
Slice cookies 1/8- to 1/4-inch thick.
Place half of the slices, 2 inches apart, on an ungreased cookie sheet.
Spread the center of each cookie with about a 1/2 teaspoon jelly.
Cover with remaining slices.
Seal edges well with the tines of a fork.
Bake at 350° for 12 to 15 minutes.
Cool 1 to 2 minutes; remove from cookie sheet.
Cool on rack.
Chef
