Peanut Butter and Jelly Sandwich Cookies

From BHG

• Ready In: 1 hr 30 mins
• Yields: 45 sandwich cookies, about

Ingredients

• 1⁄2 cup shortening
• 1⁄2 cup peanut butter
• 1⁄2 cup sugar
• 1⁄2 cup  packed brown sugar
• 3⁄4 teaspoon baking soda
• 1  egg
• 2  tablespoons milk
• 1 3⁄4 cups all-purpose flour
•  peanuts
•  peanut butter
•  grape jelly

Directions

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.