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Peanut Butter & Jam Cookies Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Jam||1⁄2 Cup (8 tbs) (Strawberry, Raspberry, Apricot, Or Other Fruit Flavor)|
Serving size: Complete recipe
Calories 3296 Calories from Fat 1463
% Daily Value*
Total Fat 169 g259.9%
Saturated Fat 38.5 g192.3%
Trans Fat 13.5 g
Cholesterol 1.5 mg
Sodium 1885.1 mg78.5%
Total Carbohydrates 417 g139.1%
Dietary Fiber 13.6 g54.6%
Sugars 186.7 g
Protein 49 g97.1%
Vitamin A 0.3% Vitamin C 16.4%
Calcium 15.1% Iron 67.4%
*Based on a 2000 Calorie diet
With a pastry blender or 2 knives, cut in shortening and peanut butter until mixture forms moist, even crumbs.
Stir in corn syrup and milk until blended.
Shape dough into a roll 2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 3 hours) or for up to 3 days.
Using a sharp knife, cut into 1/8 -inch-thick slices.
Place half the slices slightly apart on ungreased baking sheets and top each with 1/2 teaspoon jam.
Place another slice of dough on top of each and press down lightly to mold dough around filling.
Then lightly crimp edges with tines of a fork to seal.
Bake in a 350Â° oven for 8 to 10 minutes or until lightly browned.
Let cool for about 5 minutes on baking sheets, then transfer to racks and let cool completely.