Peanut Butter and Jelly Cookies

Sunday 21 August, 2011 at 3:50 pm / 0 comment

Peanut Butter and Jelly Cookies

I feel so sorry for children that have allergies to nuts! This is a recipe that is not appropriate for packing in daycare and school lunches. If there is no concern about allergies, this is one of our favourites for mid-afternoon snack in the backyard and a treat in the picnic bag. Super yummy and easy to make. Another great recipe from Canadian LIving Magazine.

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla
2/3 cup natural peanut butter
1 – 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grape or any fruit jelly (approx)

NOTE: if you want to use regular peanut butter, reduce butter by 2 tablespoons and brown sugar by 1/4 cup.
ADDITIONAL NOTE: I have used natural almond butter instead of peanut butter, and it was delicious.

In large bowl, beat together butter, sugars until fluffy; beat in egg and vanilla. Beat in peanut butter.

Whisk together flour, baking soda and salt; stir into peanut butter mixture in 2 additions.

Drop by level tablespoons about 2 inches apart, onto a greased or parchment paper-lined baking sheets. With floured fork, press each to make a crisscross pattern and flatten to 1/2-inch thickness. With the back of the small spoon, make indent in centre of each; fill each with about 1/2 teaspoon jelly.

Bake in 350 ℉ pre-heated oven until golden on bottoms and edges are browned. 10-12 minutes.

Let cool and enjoy!