Peanut Butter and Jelly Sandwich Cookies

Ingredients:

1/2 cup (125 mL) Creamy Peanut Butter
1/3 cup (75 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) honey
1 egg
2 cups (500 mL) Robin Hood® All Purpose Flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) Smucker's® Strawberry or Raspberry Jam

Directions:

1. Preheat oven to 350°F (180°C).
2. Cream peanut butter, butter, brown sugar, honey and egg together until smooth.
3. Add flour, baking powder and salt; mix well.
4. Divide the dough into 2 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 1 hour for easy rolling.
5. Remove portions from refrigerator and place between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8” (3 mm) thick. With cookie cutter, cut the dough into 2” (5 cm) circles. Using a smaller cookie cutter, cut small circles or “windows” in half of the circles. Transfer cookies to a baking sheet.
6. Bake in centre of preheated oven for 5-10 minutes or until they’re just starting to brown. Using a spatula, transfer the cookies into a cooling rack. When cookies have cooled, spread the jam on the plain cookies and top with the “window” cookies.

Note:

1. Freezing: excellent, unfilled
2. SMUCKER'S® Wildberry Jam is also nice.Keep a supply of plain cookies in the freezer, ready to fill when needed.

Featured Products:

Smucker’s^® Pure Strawberry Jam

Robin Hood® All Purpose Flour