Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

All apologies from the Saucy and Bossy kitchen!  As usually is the case, the summer is getting the better of us, with visitors galore, weddings, trips, and general social engagements.  And of course, all of this means that we are behind on blogging.  But fear not … we certainly have been still cooking and taking pictures of what we cook, which means that the official Saucy and Bossy Blog Backlog begins now.  Every few days, you will be getting a fresh post from us, and hopefully we can eliminate our backlog and get back onto your Google Readers and into your hearts.  🙂

These Peanut Butter and Jelly Cookies were a special birthday treat for some co-workers of mine.  The best part of my job is that every other day is someone’s birthday … which means that there is never a lack of fantastic birthday treat options.  It does create a little pressure on the rest of us, because some people are very competitive about what they bring/make (and sometimes I cave and bring cheese curls … I’m alright with it).  I think that these cookies were definitely quite a hit, and they were actually very fun to make.  There was something about filling the tiny indents in the cookies with jelly that became very soothing and meditative for me.  Perhaps it will be for you, as well!

Peanut Butter and Jelly Cookies

taken from about.com

• 2-3/4 cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups smooth peanut butter
• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup honey
• 2 Tablespoons milk
• 1/2 cup (about) fruit jelly, jam, or preserves

 

1. Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.
2. In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed.  Add peanut butter and butter, using a mixer, blend on medium speed until crumbly, about three minutes.  Add honey and milk.  Mix until thoroughly combined.  Mixture will be very thick.
3. Roll dough into balls about 1-inch in diameter.  Use your thumb and finger, press an indentation into the center of each ball, and place 2 inches apart on a baking sheet.  Fill each cookie with jelly, jam or preserves (for one batch, I used orange preserves, and for another batch, I used raspberry jam).  Be careful not to overfill.
4. Bake 10 – 12 minutes, until edges are lightly browned.  Let cookies cool 10 minutes, then remove to racks to cool completely.