Soft peanut butter cookies sandwiched with fruit jelly, shaped into whimsical cutouts and lightly dusted with powdered sugar for a charming, homemade treat.
Recipe Information
Yield:
24 (2-inch) sandwich cookies
Ingredients
1½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ cup desired jelly
Powdered sugar
Directions
- In a medium bowl, stir together flour, baking soda and salt; set aside.
- In a large bowl, beat together butter, peanut butter, granulated sugar and brown sugar about 1 minute or until well combined. Beat in egg and vanilla. Gradually beat in flour mixture on low until combined, scraping sides of bowl. Cover and chill at least 1½ hours or overnight.
- Preheat oven to 350°F. On a lightly floured surface, roll out half of the dough at a time to ⅛-inch thickness. Using floured cookie cutters, cut into desired shapes. In half of the cookies, use a smaller floured cookie cutter to cut out a smaller shape as a window for the top of the finished cookie. Place on ungreased cookie sheets. Bake for 7 to 9 minutes or until golden brown on bottom. Remove to cooling rack; cool completely.
- Before serving, spread about 1 teaspoon jelly on the cookies without smaller cutouts. Top with remaining cookies, pressing gently. Sift powdered sugar over top. Store in loosely covered container.
