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Sunday, July 15, 2012

Peanut Butter and Jam Cookies

Peanut butter cookies with jelly at first sounds kinda of strange. I was really curious how these would taste once they were done.  The combination of the peanut better was rich, and the jelly added a sweetness to it.

These cookies are perfect to serve in the summer, because you only need one (or two) for your sweet tooth to be met.  I enjoyed exploring different types of jams, and also made a few cookies using honey jam from Trader Joe's.  Hope you enjoy a new fun recipe and have a great weekend!

{Peanut Butter Cookie Batter and Recipe}

{Jams used:  Strawberry Jam, Red Raspberry Jam Seedless from Oregon Coast, Honey Apple Butter}

{The cookie dough rolled and jelly jam added and ready to bake}


{Cooling and almost ready to eat!}

Makes about 25 cookies

- 1 cup butter, softened
-scant 3/4 cup superfine sugar
-1 egg yolk, lightly beaten
-2 tsp vanilla extract
-scant 1/2 cup crunchy peanut butter (or smooth)
-2 1/2 cups all-purpose flour
-4 tbsp grape jelly (or other jelly, variety is always good!)
-a pinch of salt

1.  Preheat the oven to 375 degrees F/ 190 degrees C.  Line 2 cookie sheets with baking parchment.

2.  Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk, vanilla extract, and peanut butter.  Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.

3.  Scoop out tablespoons of the mixture and shape into balls with your hands, then put them on the prepared cookie sheets spaced well apart.  Use the dampened handle of a wooden spoon to make a hollow in the center of each cookie and fill the hollows with grape jelly.

4.   Bake for 12-15 minutes, until golden brown.  Let cool on the cookie sheet for 5-10 minutes, then using a metal spatula carefully transfer the cookies to wire racks to cool completely. 

(Note:  The cookies taste a lot better when they are cooled, unlike some cookies that are great fresh out the the oven.  These cookies store well, and taste great a week later is sealed in an air tight container)

Recipe from:  1 Dough, 100 Cookies by Linda Doeser

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