Peanut Butter and Jelly Sandwich Cookies

Name: Peanut Butter and Jelly Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5 dozen
Ingredients: 1/2 cup Smucker's® Natural Creamy Peanut Butter, stirred; 1/2 cup packed light brown sugar; 1/3 cup unsalted butter; 1/4 cup honey; 1 large egg; 2 cups Pillsbury BEST® All Purpose Flour; 1/4 teaspoon salt; 1 1/2 teaspoons baking powder; 1 1/2 cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly

Submitted by Jifreg Recipes

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photo by Jifreg Recipes

Ready In:: 30mins
Ingredients:: 9
Yields:: 5 dozen

ingredients

¹⁄₂ cup Smucker's® Natural Creamy Peanut Butter, stirred
¹⁄₂ cup packed light brown sugar
¹⁄₃ cup unsalted butter
¹⁄₄ cup honey
1 large egg
2 cups Pillsbury BEST® All Purpose Flour
¹⁄₄ teaspoon salt
1 ¹⁄₂ teaspoons baking powder
1 ¹⁄₂ cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly

directions

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.