Monday, February 3, 2014

Peanut Butter and Jelly Cookies

These are perfect for a lunchbox or beautiful stacked under a glass dome...The strawberry jam we carry is popular throughout the year and this is a fun recipe to try with it!

3/4 Cup butter, room temperature
1/2 Cup Creamy Peanut Butter or Crunchy Peanut Butter
1/4 Cup plus 3 tablespoons granulated sugar
3/4 Cup brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 3/4 Cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 jar Stonewall Kitchen Strawberry Jam (Pick Up At Bonnes Amies)

Preheat oven to 350 degrees F.
Beat together the butter and Creamy Peanut Butter or Chunky Peanut Butter until fluffy.
Add 1/4 cup granulated sugar and the brown sugar and beat until smooth.
Beat in the egg and vanilla.
Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
Pull pieces of dough and roll between your hands to form 1-inch balls.
Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 Tsp. Stonewall Kitchen Strawberry Jam. Bake for 12 –15 minutes until golden brown on the edges. Cool on wire rack.