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Peanut Butter and Jelly Cookies Recipe
|Creamy peanut butter||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grape jelly/Strawberry / apple jelly||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5183 Calories from Fat 2307
% Daily Value*
Total Fat 264 g406.7%
Saturated Fat 108.9 g544.5%
Trans Fat 0 g
Cholesterol 370.4 mg
Sodium 2764.5 mg115.2%
Total Carbohydrates 642 g213.9%
Dietary Fiber 26.3 g105.3%
Sugars 313.6 g
Protein 99 g198.5%
Vitamin A 85.9% Vitamin C
Calcium 92.2% Iron 103.4%
*Based on a 2000 Calorie diet
Stir together flour, baking powder, and salt thoroughly.
Blend into creamed mixture.
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.