NUTJAMMER COOKIES
A bit fiddly, so do them when you are in the mood. My, oh my, how delicious they are! Nice to put on the Christmas cookie platter if you can bear to part with them LOL! Thanks to the Old Farmer's Almanac for posting. Plan to chill the dough 2 to 3 hours - overnight works too.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese.
- Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
- Mix nuts, jam, and sugar for filling.
- Preheat oven to 350 degrees F.
- Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
- Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
- Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.
Nutrition Facts : Calories 1195.1, Fat 81.5, SaturatedFat 37.1, Cholesterol 147.5, Sodium 827.2, Carbohydrate 107.2, Fiber 6.5, Sugar 37.5, Protein 18.9
PEANUT BUTTER AND JELLY COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
- Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
- Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
- Cool and EAT!
PEANUT BUTTER COOKIES WITH BLACKBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 10 (4-inch) cookies
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
- Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
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