Recipe courtesy of Cooking Channel
Total:
1 hr 25 min
Active:
15 min
Yield:
Makes about 2 dozen sandwich cookies
Level:
Easy

Ingredients

Peanut Butter Base Dough:

Directions

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.

Peanut Butter Base Dough:

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.

Cook's Note

Dough can be stored, airtight, in the refrigerator for up to a week or in the freezer for up to a month.

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