Peanut Butter and Jam Cookies
Did you know you can make your own powdered sugar? I found this out on Saturday when I had these lovely cookies in the oven and went to make the frosting. I was out of icing sugar! ARGH! So I used the food processor and powdered my own. Worked great! :-) Anyway, these cookies come highly recommended by Ali over at Something So Clever, so I went ahead and tried them and let's just say they were all gone... quick! Personally I hate jam, but I just pushed the centres out and had lovely peanut butter cookies. These are really delish and the whole family enjoyed. It's a Rachael Ray recipe. We can't get jelly here in Ireland (well actually we call jell-o jelly!) so I used plain old jam.
Ingredients:
1. Preheat the oven to 350°. In a small bowl, stir together the flour and baking powder. Set aside.
2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.
Directions 4 and 5
3. Using a small (1 1/2-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.
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Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 3 tablespoons plus 1 teaspoon strawberry jelly
- 1/4 cup plus 2 tablespoons confectioners' sugar
- 1 1/2 tablespoons whole milk
1. Preheat the oven to 350°. In a small bowl, stir together the flour and baking powder. Set aside.
2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.
Directions 4 and 5
3. Using a small (1 1/2-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.
