Peanut Butter and Jelly Sandwich Surprises
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 89
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 50
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
Ingredients
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup plus 1 tablespoon sugar, plus additional for topping
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup Jif® Creamy Peanut Butter
1/3 stick Crisco® Butter Shortening Sticks or 1/3 cup Crisco® Butter Shortening
3 tbsps. milk
1 large egg yolk
1 tsp. vanilla extract
Smucker's® Concord Grape Jelly
Directions
- COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
- COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
- HEAT oven to 350 degrees F.
- ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
- Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.