PB&J cookie, easy
Its like a Sunday afternoon at grandma’s and a treat after a long day at school all rolled into one.
We like raspberry preserves, but please get crazy and use your favorite!
But, eww…don’t use orange marmalade.
Okay, use it, but don’t tell me if you do.
what you’ll need:
1 1/4 cups firmly packed light brown sugar
3/4 cup peanut butter
1/2 cup butter flavor shortening
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 c. fruit preserves or jam (not jelly)
Preheat oven to 375 degrees F. Place sheets of foil on counter top for cooling cookies.
Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
At this point, I like to chill the dough for an hour.
Roll into 1 inch balls and place 2 inches apart onto ungreased cookie sheet.
With your thumb, make an indention in the top of each dough ball and fill with about 1/2 tsp. preserves.
Bake one baking sheet at a time for 8 - 10 minutes or until set and just beginning to brown. (Please note that this time is relative, your oven may be cooler or hotter than mine. Also, depending on how many cookies you put on the cookie sheet, it may take a little longer. So, keep your eye on them!)
Do not over-bake, you’ll want them to be barely golden on the edges.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.