Peanut Butter and Jelly Sandwiches

I made the mistake of not baking these one Christmas, and when my niece searched her cookie bucket and found none, Aunt Charlotte heard about it! A soft, yummy cookie beloved by those who can’t have chocolate.

1 C. butter-flavored Crisco
1 C. peanut butter (creamy or chunky)
1 C. sugar
1 C. brown sugar
3 eggs
1 tsp. vanilla
3 C. flour
2 tsp. baking soda
extra sugar
18 oz. jar of jelly/jam (see hint)

Preheat the oven to 350º. Cream the Crisco, peanut butter and the sugars, then mix in the eggs and vanilla until well blended. Add the flour and baking soda. Roll dough into 1” balls and then roll in the extra sugar to coat them. Place balls on cookie sheets lined with parchment paper, and bake about 7-8 minutes (don’t overbake!). Cool. Match pairs of cookies so they fit, then spread the flat side of one with jelly and press the flat side of the other cookie to form a sandwich. Allow jelly to dry before stacking in a storage container. Freezes well.

Kitchen Hint: I’ve used a lot of red jams/jellies and they each add their own special tartness or sweetness. Red plum is my favorite, but cherry is tasty and so is raspberry. Be aware that with strawberry jam, the chunks make the sandwiches harder to press together.

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