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Peanut Butter & Jam Cookies

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Solid vegetable shortening 1⁄2 Cup (8 tbs)
  Peanut butter 1⁄2 Cup (8 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Milk 1 Tablespoon
  Jam 1⁄2 Cup (8 tbs) (Strawberry, Raspberry, Apricot, Or Other Fruit Flavor)
Directions

In a large mixing bowl, combine flour, sugar, baking soda, and salt.
With a pastry blender or 2 knives, cut in shortening and peanut butter until mixture forms moist, even crumbs.
Stir in corn syrup and milk until blended.
Shape dough into a roll 2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 3 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/8 -inch-thick slices.
Place half the slices slightly apart on ungreased baking sheets and top each with 1/2 teaspoon jam.
Place another slice of dough on top of each and press down lightly to mold dough around filling.
Then lightly crimp edges with tines of a fork to seal.
Bake in a 350° oven for 8 to 10 minutes or until lightly browned.
Let cool for about 5 minutes on baking sheets, then transfer to racks and let cool completely.
Store airtight.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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4.089285
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3296 Calories from Fat 1463

% Daily Value*

Total Fat 169 g259.9%

Saturated Fat 38.5 g192.3%

Trans Fat 13.5 g

Cholesterol 1.5 mg0.5%

Sodium 1885.1 mg78.5%

Total Carbohydrates 417 g139.1%

Dietary Fiber 13.6 g54.6%

Sugars 186.7 g

Protein 49 g97.1%

Vitamin A 0.3% Vitamin C 16.4%

Calcium 15.1% Iron 67.4%

*Based on a 2000 Calorie diet

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Peanut Butter & Jam Cookies Recipe