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Peanut Butter 'n' Jelly Cookies Recipe

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"This classic combination makes a great sandwich cookie," says Margaret Wilson, Moreno Valley, California.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:27 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES: 27 servings

Ingredients

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Jam or jelly

Nutritional Facts

1 serving (2 each) equals 114 calories, 6 g fat (1 g saturated fat), 8 mg cholesterol, 90 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a 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-in. balls; place 2 in. apart on greased baking sheets. Flatten slightly.
  2. Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Spread jam on the bottom of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.
Originally published as Peanut Butter 'n' Jelly Cookies in Taste of Home February/March 1998, p54

Nutritional Facts

1 serving (2 each) equals 114 calories, 6 g fat (1 g saturated fat), 8 mg cholesterol, 90 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.

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