Cookie Recipes
Peanut Butter and Jelly Sandwich Cookies
Yield: about 11 cookies
Ingredients
- 1 package refrigerated sugar cookie dough
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup creamy peanut butter
- 3/4 cup grape jelly
Instructions
- Remove dough from wrapper. Reserve 3/4 dough; cover and chill in refrigerator. Mix cocoa and remaining dough in a small bowl. Cover and chill.
- Shape the reserved 3/4 dough into a log about 5 1/2 inches. Sprinkle with flour to minimize sticking if necessary.
- Remove chocolate dough from fridge and roll on wax paper into a 9 1/2 x 6 1/2 inch rectangle. Place dough log in center of rectangle.
- Bring wax paper edges together over log and gently press until entire log is wrapped in chocolate dough. Flatten to slightly form a square. Wrap in waxed paper and freeze 10 minutes.
- Heat oven to 350 degrees F.
- Remove wax paper and cut dough into 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheet. If necessary, reshape into squares. Press dough slightly so that indentations resemble a piece of bread.
- Bake for 8 to 11 minutes. Remove from oven and straighten cookie edges with a spatula. Cool completely.
- Spread about 1 tablespoon peanut butter on bottom cookie and about 1/2 tablespoon on top cookie. Press together gently.
Notes
It is also fun to cut the "sandwiches" in half diagonally.
Attribution
Posted by Lisabug at Recipe Goldmine 9/20/2001 9:04 am.