Peanut Butter And Jelly Cookies
1/3 cup margarine
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
2 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup currant jelly
Oven: 425 degrees
In a bowl, work the margarine, peanut butter and brown sugar until soft and fluffy. Combine the egg, milk, and vanilla. Sift together flour, baking powder and salt. Add egg mixture alternately with flour mix to peanut butter, blending well. Chill.
Roll dough out on a floured board to one-eighth-inch thickness. Cut half the dough into 3-inch rounds with a cookie cutter, and place on a lightly-greased baking sheet. Beat currant jelly smooth with a fork, then place a teaspoon of jelly in the center of each round. Cut the remaining dough with a doughnut cutter into rings. Place one ring on top of each cookie, and press the outside edges together. Bake until a delicate brown, about eight minutes. Remove to racks to cool. Makes 36 cookies.
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
2 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup currant jelly
Oven: 425 degrees
In a bowl, work the margarine, peanut butter and brown sugar until soft and fluffy. Combine the egg, milk, and vanilla. Sift together flour, baking powder and salt. Add egg mixture alternately with flour mix to peanut butter, blending well. Chill.
Roll dough out on a floured board to one-eighth-inch thickness. Cut half the dough into 3-inch rounds with a cookie cutter, and place on a lightly-greased baking sheet. Beat currant jelly smooth with a fork, then place a teaspoon of jelly in the center of each round. Cut the remaining dough with a doughnut cutter into rings. Place one ring on top of each cookie, and press the outside edges together. Bake until a delicate brown, about eight minutes. Remove to racks to cool. Makes 36 cookies.
posted by Nightowl | 10/19/2006
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