Friday, August 24, 2012

Katy's cookie Jar

Welcome to my favorite weekly post, honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at

PB&J Sandwich Cookies (from Cookie Swap)

Yield: 2 dozen (3-inch) sandwiches
Prep Talk: For easiest handling, chill the dough at least 3 hours before rolling. Store unfilled cookies in airtight containers at room temperature up to 1 week. Once filled, the cookies are best eaten within a few days, as the cookies will soften next to the jam.
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 to 1 cup seedless red raspberry or strawberry jam (for filling)
1 | Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 3.
2 | Place the peanut butter and butter in the bowl of an electric mixer fitted with a paddle attachment, and beat on medium speed until well combined. Gradually add the brown and granulated sugar. Turn the mixer to medium-high speed, and beat 1 to 2 minutes longer, until light and fluffy. Add the egg and vanilla extract. Mix until well combined. Scrape down the sides of the bowl, as needed, to ensure even mixing.
3 | Turn the mixer to low speed, and gradually add the reserved dry ingredients, mixing just until incorporated. Divide the dough into two equal portions, and flatten each portion into a disk. Wrap tightly in plastic, and refrigerate at least 3 hours, or until firm enough to roll without sticking.
4 | Position a rack in the center of the oven, and preheat the oven to 375°F. Line two or more cookie sheets with parchment paper.
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