Peanut Butter and Jelly Sandwich Cookies

Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie – if you can spot them before they're gone!

• Ready In: 55 mins
• Serves: 48

Ingredients

• 1⁄2 cup  Smucker's® Creamy Natural Peanut Butter, stirred
• 1⁄2 cup  packed light brown sugar
• 1⁄3 cup unsalted butter
• 1⁄4 cup honey
• 1  large egg
• 2  cups flour
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 cups  Smucker's® Strawberry Jelly or 1 1⁄2 cups  Smucker's® Concord Grape Jelly

Directions

1. MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
2. REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
3. HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
4. BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.