Peanut Butter and Jelly Shortbread Cookies
I decided I wanted to make these cookies late last week. I saw an ad for Smuckers Uncrustables PB&J Sandwiches, and I had an idea to make a cookie out of everyone's favorite childhood sandwich.
I'm considerably lazier than I sound, so I went recipe hunting. First, I found this recipe. I tried it, but the cookies all spread horribly, to the point that they were inedible. The reviews mentioned none of this, so I was very confused. I am not sure if I did something wrong or not.
So, I decided I'd use the idea of drizzled peanut butter and apply it to another thumbprint recipe. I found this recipe on Allrecipes.com, and it had a load of good reviews and ratings. The biggest difference between this one and the other one? Eggs. I am pretty sure the eggs are crucial to hold these cookies together. So, this second recipe was the one I went with, and then I drizzled them with Wilton's Peanut Butter Candy Melts.
Ingredients
-3/4 cup butter, softened
-1/2 cup sugar
-2 egg yolks
-1 3/4 cups all-purpose flour
-1/2 cup fruit preserves, any flavor (I used 1/4 cup strawberry preserves and 1/4 cup grape preserves and filled half with one and half with the other)
-Wilton Peanut Butter Candy Melts, for drizzle
Directions
1. Preheat the oven to 375 degrees.
2. In a
medium bowl, cream the butter, sugar, and egg yolks.
3. Mix in flour a little bit at a time until a soft dough forms. If dough is too soft, refrigerate for 15 to 20 minutes.
4. Roll dough into 1 inch balls. Place balls 2 inches apart onto parchment paper-lined cookie sheets.
5. Press your thumb into the center of the cookie ball to make a well. Fill the hole with 1/2 teaspoon of preserves.
6. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
7. Melt peanut butter candy melts and drizzle over cooled cookies.
No comments:
Post a Comment