Peanut Butter and Jelly Cookies Recipe

Directions

In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
Cover and chill for 1 hour.
Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

Nutrition

Amount Per Serving (54 total)

Calories
66 cal
3%

Fat
3.2 g
5%

Carbs
8.6 g
3%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

MISSER17

Dec. 19, 2008

"I have been using this recipe for years, it's in the Betty Crocker Cooky Book, but you make them into thumbprint cookies and add a drop of jelly in to the center after they come out the oven. They ar..." See moree rich so I make them small and yield more!"

Jennifer

Jan. 31, 2004

"I used butter instead of shortening and had to increase the baking time to 15 minutes. They were crispy at first, but after storing them overnight in a sealed container, they were soft and chewy the ..." See morenext day. These cookies make a nice change."

GypsyLibra

Jun. 30, 2010

"Loved them!! It's perfect in every way. It gives a new kick to a peanut butter sandwhich any day! Grown up and kids both love this. Indredients and directions are perfect. You've got to try this treat..." See more."

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