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.
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 SANDWICH COOKIES
Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!
Provided by Crisco Recipes
Categories Dessert
Time 55m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
- REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a "sheet" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
- HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
- BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the "window" cookies.
Nutrition Facts : Calories 45.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 25.9, Carbohydrate 7.7, Fiber 0.1, Sugar 3.7, Protein 0.7
PEANUT BUTTER AND JELLY FINGER SANDWICHES
Peanut butter and jelly sandwiches were my favorite food when I was a kid. My dad and I used to make PB&J crackers for an evening snack. And we usually had cinnamon-raisin bread in the house, so this version was a natural favorite. -Erica Allen, Tuckerton, New Jersey
Provided by Taste of Home
Time 20m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Spread peanut butter over each of 6 bread slices. Spread cream cheese, then jelly, over remaining 6 bread slices. Top with peanut butter bread slices. Cut each sandwich into 4 triangles.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER AND JELLY SANDWICH
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.
Provided by Marla Swoffer
Categories Breakfast
Time 3m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Spread a half teaspoon of butter on each slice of bread.
- Spread one slice with peanut butter.
- Swirl jam into peanut butter.
- Cover with other slice of bread.
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