JELLY SANDWICH COOKIES
To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 2
Steps:
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies., Place whole cookies 2 in. apart on greased baking sheets. Spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER COOKIE JELLY SANDWICHES
Rich butter filled with raspberry jam, dipped in chocolate. The cookies are soft, buttery rich and sweet and pretty too!
Provided by Joanne117
Categories Dessert
Time 1h30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
- When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
- When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
- Store in an airtight container one week.
Nutrition Facts : Calories 1723.9, Fat 96.8, SaturatedFat 59.3, Cholesterol 237.5, Sodium 33.9, Carbohydrate 208.8, Fiber 7, Sugar 117.4, Protein 16.5
PEANUT BUTTER AND JELLY SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 32 cookies
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies.
JELLY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
- Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
- Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 224 calories, Carbohydrate 30.2 g, Cholesterol 37.4 mg, Fat 10.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 107.1 mg, Sugar 15.9 g
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