Peanutbutterjellycookies2ingredients Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

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.

Steps:

• Prepare the Peanut Butter Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Lightly flour a clean, flat work surface.
• Remove the dough from the refrigerator and unwrap.
• Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out to a piece about 1/2-inches thick. Using a 2-inch round biscuit cutter, cut out the cookies.
• Place the cookies about 2 inches apart on the prepared baking sheets.
• If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 5 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• When completely cool, spread the jam on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.
• Store, airtight, at room temperature for up to a week.
• For the Peanut Butter Base Dough:
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl Set aside.
• Place the butter in the bowl of a standing electric mixer fitted with the paddle.
• Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
• With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
• Lightly flour a clean, flat work surface.
• Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
• Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
• When ready to bake, preheat the oven to 325 degrees F.
• Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
• Remove the dough from the refrigerator and unwrap.
• Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 1/2 inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
• When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
• Remove from the oven and transfer the cookies to wire racks to cool.
• Store, airtight, at room temperature.

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

Steps:

• Preheat oven to 350.
• In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
• Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
• Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
• When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
• Serve as a sweet snack with a glass of milk.