PB&J Shortbread Cookies

Tender peanut butter shortbread cookies filled with grape jelly and sprinkled with confectioners' sugar.

Prep: 30 min | Bake: 15 min | Yield: 30 servings

Ingredients

• 3/4 cup cold Fleischmann's® Unsalted-stick, cubed (3/4 cup = 1 1/2 sticks)
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour
• Pam® Baking Spray
• 1/3 cup Concord grape jelly
• Confectioners' sugar (optional)

Instructions

1. Place Fleischmann’s, peanut butter and granulated sugar in food processor bowl; pulse just until blended. Add flour; pulse until mixture comes together as a dough. Place dough on parchment paper; shape and roll dough into a 14 inch long log. Wrap parchment paper around dough and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Heat oven to 350 degrees F. Spray cookie sheets with baking spray; set aside.
3. Cut log into 1/2 inch thick slices; place on cookie sheets. Carefully make a shallow indentation in center of each cookie; spoon 1/2 teaspoon jelly into each indentation.
4. Bake for 10 to 15 minutes or until set.
5. Cool for 5 minutes on cookie sheets. Carefully remove and cool completely on wire racks. Sprinkle with confectioners' sugar, if desired.

Nutrition

Per serving: Calcium 1mg 0 Carbohydrate 11g 4% DV Cholesterol 0 Total Fat 6g 9% DV Iron 2% DVCalories 106 kcal 5% DV Sodium 20mg 1% DV Protein 2g 3% DV Saturated Fat 1g 6% DVSugars 6g 1% DV Dietary Fiber 2% DV Vitamin C 0 Vitamin A 202 iu 4% DV

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.