Peanut Butter and Jelly Cookies

So as some of you may know I am part of the Iron Chef Challenge and because this Challenge "secret ingredient " was  Clabber Girl Baking Powder; I thought it would be best to come up with a cookie that uses this ingredient.  So I was looking at the label and I noticed it was a little girl on the can. So I thought to myself, I want to make a recipe that brings back a childhood memory. I remembered hot summer afternoons with my 2 sisters and swimming in my grandmothers pool. It was one of those fantasy pools before big rocks and grottoes were cool, for a pool.  It had a waterfall and  a slide made of river rocks and a beautiful river rock pool and patio.

My Mom and Grammy would always make a platter of Peanut Butter and Jelly Sandwiches cut in triangles like tea sandwiches and it was always served with homemade lemonade from her beautiful garden. It was always a special time for me and my sisters and cousins.  So I thought to myself why don’t I make a cookie that has Peanut Butter and Jelly Cookies Made in two different ways. 

When I was a kid my grandmother would make home made Raspberry Preserves and Cherry Preserves. So I couldn’t decide which way I would make them so I created 2 kinds because she always served 2 kinds of Peanut Butter and Jelly Sandwiches.

Peanut Butter and Jelly Cookies Ingredients:

½ Cup Butter softened

1 cup brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup crunchy peanut butter

1 teaspoon Clabber Girl Baking powder

3 cups Oat Flour you make at home

½ cup Raspberry preserves

½ cup Cherry preserves

Make 3 dozen cookies.

Preheat Oven to 350 degrees.

Take Butter and cream

Add sugars.

Add Eggs

Next add Peanut Butter

Baking Powder and Oat Flour

Now scoop out ½ the cookies and put Thumb Print in center.

Next add a teaspoon of cherry preserves to each cookie.

With the remainder of dough poke holes in

Add Preserves then close up the dough.

Scoop out so its scattered in dough like this.

Bake for 11 minutes at 350 degrees on Convection.

Cool for 10 to 15 minutes before serving.

Bon Appetit and Enjoy

Sheila Fretz-