PB&J TEA SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 10 tea sandwiches
Number Of Ingredients 6
Steps:
- Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
- Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.
PEANUT BUTTER AND JELLY SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 32 cookies
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.
PB&J SANDWICH COOKIES
Double the fun and taste for kids with two cookies jammed with frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
- In small bowl, stir frosting and peanut butter until smooth.
- For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g
PB & J SANDWICH COOKIES
Make your peanut butter and jelly sandwiches even sweeter by using peanut butter cookies! This rich dessert will be the perfect addition to your lunchbox this week.
Provided by BHG Test Kitchen
Time 37m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a large bowl beat shortening and peanut butter with a mixer on medium to high 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, milk, and vanilla until combined. Beat in flour.
- Shape dough into about 1-inch balls. Roll balls in the 2 Tbsp. granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly making crisscross marks with fork tines. Bake 7 to 9 minutes or until edges are firm and bottoms are light brown. Remove; cool cookies on wire rack.
- For each sandwich cookie, spread bottom of one cookie with 1/4 to 1/2 tsp. jelly and, if desired, the bottom of another cookie with 1/4 to 1/2 tsp. peanut butter. Place one cookie on top of another, pressing together lightly.
Nutrition Facts : Calories 99 kcal, Carbohydrate 14 g, Cholesterol 5 mg, Protein 2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 8 g, Fat 4 g, UnsaturatedFat 3 g
PB&J COOKIE CUTTER SANDWICHES
Get creative with PB&J Cookie Cutter Sandwiches! Experiment with these open-face PB&J sandwiches by using different jelly flavors and cookie cutter shapes.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bread slices into large bear or gingerbread man shape using a cookie cutter or sharp knife. Discard bread trimmings or reserve for another use.
- Spread bread with peanut butter, then top with jam.
- Decorate with marshmallows.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 10 g, Protein 5 g
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