My family has been making this recipe since I was little, for as long as I can remember. I think my mom got the recipe out of an old Betty Crocker cookbook. I can still picture the red cover in my head, and when I eat these, they take me right back to my mother's Harvest Gold kitchen in the 1970's.
Peanut Butter &Jelly Cookies
1/2 cup (1 stick) butter, softened
1/2 cup peanut butter (crunchy or creamy)
1 cup sugar
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup finely chopped nuts (optional)
jelly or jam of your choice
Cream together butter, peanut butter, sugar and egg. In separate bowl, combine flour, baking soda, baking powder, and salt. Gradually combine with peanut butter mixture. Refrigerate for one hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Roll dough into 1 inch balls. Roll in chopped nuts if desired. Place on baking sheets, 3 inches apart (the cookies will spread a lot as they bake). Bake about 10 minutes until lightly browned but still a little moist in the center (don't over-bake). Remove from oven and immediately use the back of a spoon to make a depression in the center of each cookie.
Remove cookies from baking tray to cooling rack.
When cool, place a spoonful of jelly or jam in the center of each cookie.
Makes about 3 dozen cookies.
Click here for a printable PDF of this recipe.
Did you miss our other cookies for National Cookie Month? There were quite a few lip-smacking, pant-tightening, milk-dunking recipes!
There were the Trailblazer cookies, which were decided to be "healthy"
There were also the Candy Corn cookies, which were a big hit with the kids and kids-at-heart in our family...
And also, Samantha's Carrot-Spice Cookies with Caramel Glaze...
And last, my personal favorite, Pumkin Bars!
PS-- stop by LilyPad Quilting to see the cute project that Snoodles has made with my Oh Holy Night fabric line....