Peanut Butter and Jelly Sandwich Cookies

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

From BHG

Ingredients Nutrition


  1. In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
  2. Add in sugars and baking soda; beat until combined.
  3. Beat in egg and milk until combined.
  4. Beat in as much of the flour as you can; stir in any remaining flour.
  5. Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
  6. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
  7. Using a 2-inch floured scalloped round cookie cutter, cut out dough.
  8. Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
  9. Bake in a preheated 375° oven for about 8 minutes or until lightly browned.
  10. Transfer cookies to a wire rack and let cool.
  11. Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
  12. Top with peanut-topped cookies, plain side down.

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