Peanut Butter And Jelly Sandwich Cookies Recipe
Ingredients
| Margarine | 1/4 Cup (16 tbs), softened | |
| Creamy peanut butter | 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg whites | 2 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| 3/4 cup low-sugar strawberry spread | ||
Directions
Beat margarine and peanut butter at medium speed of an electric mixer until creamy.
Gradually add sugar, beating well.
Add egg whites and vanilla; beat well.
Combine flour, soda, and salt in a small bowl, stirring well.
Gradually add flour mixture to creamed mixture, mixing well.
Shape dough into 40 (1-inch) balls.
Place balls 2 inches apart on cookie sheets coated with cooking spray.
Flatten cookies into 2-inch circles using a flat-bottomed glass.
Bake at 350° for 8 minutes or until lightly browned.
Cool slightly on cookie sheets; remove from cookie sheets, and let cool completely on wire racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.
Gradually add sugar, beating well.
Add egg whites and vanilla; beat well.
Combine flour, soda, and salt in a small bowl, stirring well.
Gradually add flour mixture to creamed mixture, mixing well.
Shape dough into 40 (1-inch) balls.
Place balls 2 inches apart on cookie sheets coated with cooking spray.
Flatten cookies into 2-inch circles using a flat-bottomed glass.
Bake at 350° for 8 minutes or until lightly browned.
Cool slightly on cookie sheets; remove from cookie sheets, and let cool completely on wire racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.
Chef
