NUTJAMMER COOKIES
A bit fiddly, so do them when you are in the mood. My, oh my, how delicious they are! Nice to put on the Christmas cookie platter if you can bear to part with them LOL! Thanks to the Old Farmer's Almanac for posting. Plan to chill the dough 2 to 3 hours - overnight works too.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese.
- Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
- Mix nuts, jam, and sugar for filling.
- Preheat oven to 350 degrees F.
- Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
- Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
- Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.
Nutrition Facts : Calories 1195.1, Fat 81.5, SaturatedFat 37.1, Cholesterol 147.5, Sodium 827.2, Carbohydrate 107.2, Fiber 6.5, Sugar 37.5, Protein 18.9
PEANUT BUTTER & JAM COOKIES
Deliciously thick and chewy peanut butter cookies that are full of flavour, and have hidden jam centres. These are the PERFECT cookies for PB&J lovers!
Provided by Marsha Cook
Categories Cookies
Time 32m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until combined.
- Add the egg, vanilla, and peanut butter, and mix until combined.
- Add the dry ingredients, and mix until just combined - do not overmix.
- Roll the dough into 2oz balls. Form the balls into flat circles, and place 1 teaspoon of jam into the centres. Form the dough back into balls, sealing the jam inside.
- Place onto the prepared baking tray and bake for 12 - 14 minutes.
- Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 298 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 200 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PEANUT BUTTER AND JELLY COOKIES
This sandwich cookie is great for perking up those brown bag lunches.
Provided by Debbie Rowe
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 54
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
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