Peanut Butter & Jelly Cookies
- Prep: 30 mins
- Cook: 10 mins
- Yields: 20 Cookies
1In a large mixing bowl, cream the peanut butter, sugars and shortening until light and fluffy. Add eggs; beat on low just until combined.
2In a small bowl, combine the flour, oats, baking soda, baking powder and salt. Gradually add to sugar mixture. Cover and chill for at least 1 hour.
3Preheat oven to 375°F.
4Roll dough into 1-in. balls and place on an ungreased baking sheet. Flatten slightly with the back of a spoon. Bake in preheated oven for 8-10 minutes or until golden brown. Remove to wire racks. Cool completely.
5Spread about 1 tsp jelly onto the bottom of half of the cookies; top with remaining cookie. Press together slightly.
*Substitute favorite jelly, if desired.
Cook’s Note: Make the jelly from fresh Concord grapes and Mrs. Wages® Fruit Pectin Home Jell® or buy prepared grape jelly at the store to save time.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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