Pbj Nutjammer Cookies Recipes

NUTTY JAM THUMBPRINTS

Steps:

• Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn't float out.)
• Add the flour, salt and pecans and pulse until the nuts are finely ground.
• Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
• Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
• Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
• Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners' sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)

PB&J SANDWICH COOKIES

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.

NUTJAMMER COOKIES

Steps:

• Cream butter and cream cheese.
• Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
• Mix nuts, jam, and sugar for filling.
• Preheat oven to 350 degrees F.
• Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
• Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
• Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.