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February 2019

Cookie Recipes

Oatmeal Cookies Recipes

Oatmeal Cinnamon Scones

Oatmeal Cinnamon Scones Recipe
1/4 c Oatmeal 1 t Salt 1 3/4 c Flour 6 tb Butter, cut into 1/2 inch cubes 1/4 c Sugar 1 ...

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Peanut Butter N' Jelly Cookies Recipe

Peanut Butter N' Jelly Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peanut Butter N' Jelly Cookies recipe  PDF


1/3 c Butter softened
1/4 c Creamy peanut butter
3/4 c Brown sugar
2 Eggs
1 ts Vanilla e tract
1 3/4 c All purpose flour
1/2 ts Baking soda
1/2 c Grape jelly
plus 1 1/2 tablespoons or your kid's favorite jelly Preheat oven to 350 degrees. Beat Butter and peanut butter at medium speed until fluffy. Slowly add sugar. Beat well. Add eggs and vanilla. Beat well. Combine flour and soda. Stir well. Slowly add flour mi ture to butter mi ture. Blend well. Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern using a fork. Bake until lightly browned, about 8 10 minutes. Cool completely on wire racks. Place 1 teaspoon jelly on bottom of half of cookies. Top with remaining cookies. THE DESSERT SHOW SHOWDS3237

Peanut Butter N' Jelly Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
544 people have voted
Last Reviewed on 2019-02-19



Tuesday, Feb 19 2019 Download & Print Peanut Butter N' Jelly Cookies recipe  PDF   Cookie recipes RSS   New

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1 c Butter, softened 1 c Brown sugar 1 c Sugar 2 Eggs 1 ts Almond e tract 3 1/2 c Flour 1 ts Soda 2 ts Cinnamon 1/2 ts Salt 1 c Chopped pecans In mi ing bowl, cream butter and sugars until well blended. Add eggs and almond e tract and beat until light and fluffy. Sift together the flour, soda, cinnamon and salt. Add to the creamed mi ture and mi well. Stir in chopped pecans. Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each roll individually in wa ed paper and chill for several hours. The rolls may be left refrigerated for several weeks ...

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Sweet and Sour Bean Stew

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