PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PEANUT BUTTER AND JELLY COOKIES
Pure nostalgia in a soft, chewy peanut butter cookie with peanut butter chips, and jelly.
Provided by Sarah
Categories Dessert and Sweet Stuff
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat your oven to 300 degrees F. In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer on medium speed, blend the sugars and butter until you get a grainy consistency. Add the eggs, peanut butter, and vanilla, and beat until fluffy. On low speed, add the flour mixture and peanut butter chips, and mix until barely combined.
- Fold the dough together a bit with a spatula, and drop heaping tablespoons onto a parchment-lined baking sheet, 2 inches apart. Add a small spoonful of jam on top of each cookie, and use a toothpick to swirl the jam into the dough.
- Bake each batch for 18 to 20 minutes, or just until the edges of the cookies are lightly browned.
Nutrition Facts : Calories 212 kcal, Carbohydrate 27 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 128 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
JELLY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
- Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
- Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 224 calories, Carbohydrate 30.2 g, Cholesterol 37.4 mg, Fat 10.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 107.1 mg, Sugar 15.9 g
JELLO COOKIES
My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green.
Provided by Mysterygirl
Categories Gelatin
Time 34m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- Cream margarine, sugar, jello and eggs together in a medium to large bowl.
- Add the rest of the ingredients.
- Mix well.
- Roll dough into little balls and place on a greased and floured cookie sheet.
- Flatten each with a fork.
- (Sometimes a little flour on the fork keeps it from sticking).
- Bake 6-8 minutes at 350 degrees.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.2, Carbohydrate 17.5, Fiber 0.3, Sugar 7.3, Protein 2.2
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
BAKERY-STYLE JELLY BUTTER COOKIES
These classic cookies have a nostalgic appearance and pack a mighty flavor punch. Piping the cookie dough is a fun change up from the normal scoop-and-bake cookie. Make sure to use room temperature butter for a dough that whips up nicely and is easy to pipe.
Provided by Dan Langan
Categories dessert
Time 50m
Yield about 40 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Fit an 18-inch (or larger) pastry bag with an open star tip (such as Wilton 1M). If using disposable pastry bags, double bag them for more durability.
- Place the raspberry preserves in a small pastry bag or small resealable plastic bag and set aside.
- Combine the butter, sugar, vanilla, orange extract and salt in a stand mixer fitted with the paddle attachment on medium speed until light and smooth, 2 to 3 minutes. Scrape the bowl and paddle with a rubber spatula.
- With the mixer running on low speed, add the egg then increase to medium speed and beat until smooth, about 1 minute. Scrape the bowl then add the flour and mix on low speed just until combined. Stir with a rubber spatula just until no streaks of flour remain. Transfer half of the dough to the 18-inch pastry bag.
- Before piping the dough, use your finger to smear a tiny bit of the dough onto the corners of each baking sheet to help the parchment adhere. Pipe 5 round swirls of the dough, about 1 1/2 inches across, in 4 rows on one of the prepared baking sheets. Refill the pastry bag with the remaining dough and repeat the piping on the second prepared baking sheet. You should have about 40 cookies total.
- Snip off a 1/4-inch opening on the bag with the raspberry preserves. Squeeze about 1/4 teaspoon of the preserves in the center of each cookie.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 24 to 25 minutes. Let cool completely on the baking sheets.
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
JELL-O™ SUGAR COOKIES
Simple sugar cookies get a burst of color and a burst of flavor thanks to Jell-O™!
Provided by By Karly Campbell
Categories Dessert
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
- Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
- Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
- Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
JELL-O COOKIES
Savvy bakers know flavored gelatin can be one of the key ingredients in all kinds of baked goods-like these yummy JELL-O Cookies.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
- Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
- Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
JELLY SANDWICH COOKIES
To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 2
Steps:
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies., Place whole cookies 2 in. apart on greased baking sheets. Spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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