Peanut Butter And Jelly Shortbread Wedges Recipes

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PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES



Peanut Butter and Jelly Thumbprint Shortbread Cookies image

These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.

Provided by Christine Thomas Boss

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
⅔ cup white sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup grape jelly
½ cup creamy peanut butter
1 ½ teaspoons vegetable oil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  • Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  • Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 g

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

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