Peanut Butter and Jelly Cookies
|Creamy peanut butter||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grape jelly/Strawberry / apple jelly||1⁄4 Cup (4 tbs)|
Cream peanut butter, butter or margarine, and sugar together thoroughly.
Stir together flour, baking powder, and salt thoroughly.
Blend into creamed mixture.
Blend in milk.
Shape dough into two 2-inch rolls 7 1/2 inches long.
Wrap in clear plastic wrap.
Chill for 1 hour.
Slice cookies 1/8- to 1/4-inch thick.
Place half of the slices, 2 inches apart, on an ungreased cookie sheet.
Spread the center of each cookie with about a 1/2 teaspoon jelly.
Cover with remaining slices.
Seal edges well with the tines of a fork.
Bake at 350° for 12 to 15 minutes.
Cool 1 to 2 minutes; remove from cookie sheet.
Cool on rack.