Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

Adapted from About.com and Bakedbree.com
Makes 24 cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • Cookie ingredients:
  • 2 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup jam or jelly
  • Frosting ingredients:
  • ½ cup confectioners sugar
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Directions

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes).
  3. Add the egg, vanilla, and jam. Beat until smooth.
  4. Gradually add in the flour mixture until combined.
  5. On a sheet of plastic wrap, form the dough into a log about 11” long. Wrap in plastic wrap and refrigerate until firm enough to be shaped (about 20 minutes).
  6. Remove dough from refrigerator and, while still covered in plastic wrap, press the dough against the counter to flatten the log into a rectangle about 11” long x 3” wide x 1 ½” high. Chill in the refrigerator or freezer until very firm (about 30 minutes in the freezer). Dough may be frozen for up to 1 month and used as needed.
  7. When ready to bake:Pre-heat oven to 375 degrees F. Line a baking sheet with parchment paper.
  8. Slice the dough into ¼” thick slices and place on the baking sheet about 1” apart. These cookies spread very little.
  9. Bake for 9-11 minutes, until edges begin to brown. For less chewy cookies bake until golden brown all over.
  10. Cool for a few minutes on the baking sheet then move to wire racks to cool completely.
  11. FROSTING: In a small bowl mix the confectioners sugar, peanut butter, milk, and vanilla extract until smooth. If necessary, more milk can be added to thin the frosting or more confectioners sugar can be added to thicken the frosting.
  12. Spread the frosting on the cookies. Decorate with sprinkles or sugar. Allow to dry completely before storing.
  13. Cookies remain fresh for up to 5 days when stored in an airtight container at room temperature.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag. For longer storage, vacuum sealing is recommended.