Pbj Sandwich Cookies Recipes

PB&J SANDWICH COOKIES

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.

PBJ SANDWICH COOKIES

Steps:

• Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
• In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
• Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

P.B.J.(SANDWICH-SHAPED ) COOKIES:

Steps:

• In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
• Beat in egg & vanilla until well mixed.
• Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
• Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
• Wrap & refrigerate dough several hours or until firm enough to slice.
• Heat oven to 350*f.
• Lightly grease 2 baking sheets.
• With sharp knife, cut dough crosswise into 1/4- inch thick slices.
• Place slices, 1 inch apart, on greased baking sheet.
• If necessary, reshape cookie slices to resemble a slice of bread.
• Bake cookies 8-10 minutes ot until just golden brown at edges.
• Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
• Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
• Gently press cookies together to spread jelly evenly.
• Store in airtight container.