Pbj Nutjammer Cookies Recipes

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NUTJAMMER COOKIES



Nutjammer Cookies image

A bit fiddly, so do them when you are in the mood. My, oh my, how delicious they are! Nice to put on the Christmas cookie platter if you can bear to part with them LOL! Thanks to the Old Farmer's Almanac for posting. Plan to chill the dough 2 to 3 hours - overnight works too.

Provided by Busters friend

Categories     Dessert

Time 1h5m

Yield 5 dozen

Number Of Ingredients 8

1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour
1/2 teaspoon baking powder
2 cups nuts, finely chopped
12 ounces apricot jam
2 teaspoons sugar
1/3 cup confectioners' sugar

Steps:

  • Cream butter and cream cheese.
  • Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
  • Mix nuts, jam, and sugar for filling.
  • Preheat oven to 350 degrees F.
  • Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
  • Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
  • Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.

Nutrition Facts : Calories 1195.1, Fat 81.5, SaturatedFat 37.1, Cholesterol 147.5, Sodium 827.2, Carbohydrate 107.2, Fiber 6.5, Sugar 37.5, Protein 18.9

PB&J SANDWICH COOKIES



PB&J Sandwich Cookies image

Double the fun and taste for kids with two cookies jammed with frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 18

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil and egg called for on cookie mix pouch
1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
2 tablespoons peanut butter
1/3 cup favorite jelly, jam or preserves

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
  • In small bowl, stir frosting and peanut butter until smooth.
  • For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g

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