Butter Cookie Jelly Sandwiches Recipes

PEANUT BUTTER AND JELLY SANDWICH COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.

PEANUT BUTTER AND JELLY SANDWICH COOKIES

Steps:

• MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
• REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a "sheet" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
• HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
• BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the "window" cookies.

BUTTER COOKIE JELLY SANDWICHES

Steps:

• Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
• When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
• When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
• Store in an airtight container one week.