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Peanut Butter And Jelly Sandwich Cookies Recipe
|Margarine||1⁄4 Cup (4 tbs), softened|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Vegetable cooking spray||1|
|Low-sugar strawberry spread||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2437 Calories from Fat 683
% Daily Value*
Total Fat 78 g119.5%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1960.3 mg81.7%
Total Carbohydrates 395 g131.8%
Dietary Fiber 10 g39.8%
Sugars 207.9 g
Protein 43 g86.4%
Vitamin A 38.8% Vitamin C 0.09%
Calcium 4.1% Iron 56.8%
*Based on a 2000 Calorie diet
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.