Peanut Butter And Jelly Sandwich Cookies
|Margarine||1⁄4 Cup (4 tbs), softened|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Vegetable cooking spray||1|
|Low-sugar strawberry spread||3⁄4 Cup (12 tbs)|
Beat margarine and peanut butter at medium speed of an electric mixer until creamy.
Gradually add sugar, beating well.
Add egg whites and vanilla; beat well.
Combine flour, soda, and salt in a small bowl, stirring well.
Gradually add flour mixture to creamed mixture, mixing well.
Shape dough into 40 (1-inch) balls.
Place balls 2 inches apart on cookie sheets coated with cooking spray.
Flatten cookies into 2-inch circles using a flat-bottomed glass.
Bake at 350° for 8 minutes or until lightly browned.
Cool slightly on cookie sheets; remove from cookie sheets, and let cool completely on wire racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.