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Peanut Butter & Jam Cookies

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  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)

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.

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Peanut Butter & Jam Cookies Recipe