Sunday, June 13, 2010

Peanut Butter and Jelly Cookies

From Joy the Baker

(KC note:  thinking of trying these with minimal sugar or maybe some honey.)

Flourless Peanut Butter and Jelly Cookies
     adapted from The Gourmet Cookbook
     makes about 32 small cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
about 1/4 cup any fruit preserves you fancy
Preheat oven to 350 degrees F.  Grease a baking sheet with butter and set aside.  In a mixer combine peanut butter and sugars until well combined, about 2 minutes.  Add egg and baking soda and mix for another 2 minutes.  The dough will be crumbly.  Roll into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger.   Fill the depression with fruit preserves.  Bake for 12 minutes, until lightly browned.  Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.

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