Peanut Butter And Jam Heart Cookies Food

PEANUT-BUTTER-AND-JAM HEART COOKIES

Steps:

• Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
• Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
• Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.

PEANUT BUTTER AND JAM COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl, cream together butter, peanut butter, and sugars.
• Add egg and vanilla, mix until smooth.
• In a small bowl, mix flour, salt and baking soda.
• Stir into butter mixture until completely blended.
• Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
• Drop 1 tsp of jam into each well.
• Bake until lightly browned around the edges, 10-12 minutes.
• Let cool on cookie sheet for 1 min before removing.

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 AND JAM COOKIES

Steps:

• Pre-heat the oven to 180*C/350*F. Sift together the flour and baking powder and set aside.
• Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined. Add the caster sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla. Stir in the flour mixture to combine.
• Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet. Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie. Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done. Remove from the oven and pan to cool on a wire rack.
• Beat together the ¼ cup of peanut butter and the icing sugar. Beat in the milk a little at a time until it reaches a good consistency for piping. Place into a plastic sandwich bag and squish it all down into one corner. Snip of a tiny bit of the corner of the bag and pipe the frosting onto the cookies. Enjoy!

COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES

Steps:

• Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
• Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
• Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)