Tuesday, December 28, 2010

Peanut Butter & Jelly Cookies

'Tis the season for cookie exchanges.


Peanut Butter and Jelly Cookies
3 Gals and a Kitchen

1 c butter, softened (2 sticks)
¾ c packed brown sugar
¾ c sugar
1 c peanut butter
2 tsp vanilla
2 large eggs
2 ¼ c all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 c raspberry jam

Preheat the oven to 375.

In a large bowl, mix together butter, brown sugar, sugar, and vanilla until it appears whipped and creamy. Slowly add the eggs and continue to mix well until blended.

In a medium bowl, mix flour, baking soda, baking powder and salt. Slowly add the flour mixture into the sugar mixture above and mix for 2 minutes until no flour is visible.

Drop by rounded spoonfuls (about 2 TB thick) onto ungreased baking sheets.

Bake for 8-10 minutes or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring them onto wire racks.

Once the cookies have cooled completely, spread jam onto one cookie and cover with another cookie.

**I recommend using a low sugar jam since the cookies are already sweet.**

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