Peanut Butter & Jam Cookies Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup each solid vegetable shortening and peanut butter | ||
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Milk | 1 Tablespoon | |
| Raspberry strawberry | 1/2 Cup (16 tbs) | |
Directions
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
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.
Unwrap dough.
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 350° 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.
Store airtight.
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.
Unwrap dough.
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 350° 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.
Store airtight.
Chef
