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I would like to start this thread off with peanut butter and jelly cookies, per L M Ashton's request. 
The original recipe came from this website.
Peanut Butter and Jelly cookies
Ingredients:
Preheat oven to 375 degrees F. Line two baking sheets with silpat baking liners or parchment paper. *You can also use a smooth, greaseless cookie sheet.
In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mixer, blend on medium speed until crumbly, about 3 minutes. Add honey and milk. Mix until thoroughly combined. Mixture will be very thick. *You may also mix this by hand with a hard plastic or wooden spoon.
Roll dough into balls about 1-inch in diameter. Using your thumb or finger, press an indentation into the center of each ball, and place 2 inches apart on baking sheet. Fill each cookie with jelly, jam, or preserves. (A recycled plastic honey bear squirt bottle works well for this purpose.)
Bake 10 to 12 minutes, until edges are lightly browned. Let baked cookies cool 10 minutes, then remove to racks to cool completely. Store peanut butter and jelly cookies in an airtight container.
* indicates substitution within recipe
When you make these, don't be afraid to mix the dough with your hands towards the end; it won't stick to your hands. The dough is very thick, and it will be almost impossible to mix it with a spoon after everything is combined thoroughly.
Since you have to press the dough to make a hole for jelly, I would recommend that you use your thumb. It will make a longer hole, and the jelly will be more likely to pool on top than to run off the sides. Don't push too hard though. The cookie dough will crumble apart, and then you'll have to reshape the ball.
Have fun with this recipe! I hope you enjoy these tasty cookies...
The original recipe came from this website.
Peanut Butter and Jelly cookies
Ingredients:
- 2-3/4 cups all-purpose flour
- 1 cup granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups smooth peanut butter
- 1/2 cup (1 stick) butter (*or margarine), at room temperature (*You can also reduce the butter or margarine by half. The peanut butter is pretty oily.)
- 1/2 cup honey
- 2 Tablespoons milk (*or 7 Teaspoons of water)
- 1/2 cup (about) fruit jelly, jam, or preserves
Preheat oven to 375 degrees F. Line two baking sheets with silpat baking liners or parchment paper. *You can also use a smooth, greaseless cookie sheet.
In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mixer, blend on medium speed until crumbly, about 3 minutes. Add honey and milk. Mix until thoroughly combined. Mixture will be very thick. *You may also mix this by hand with a hard plastic or wooden spoon.
Roll dough into balls about 1-inch in diameter. Using your thumb or finger, press an indentation into the center of each ball, and place 2 inches apart on baking sheet. Fill each cookie with jelly, jam, or preserves. (A recycled plastic honey bear squirt bottle works well for this purpose.)
Bake 10 to 12 minutes, until edges are lightly browned. Let baked cookies cool 10 minutes, then remove to racks to cool completely. Store peanut butter and jelly cookies in an airtight container.
* indicates substitution within recipe
When you make these, don't be afraid to mix the dough with your hands towards the end; it won't stick to your hands. The dough is very thick, and it will be almost impossible to mix it with a spoon after everything is combined thoroughly.
Since you have to press the dough to make a hole for jelly, I would recommend that you use your thumb. It will make a longer hole, and the jelly will be more likely to pool on top than to run off the sides. Don't push too hard though. The cookie dough will crumble apart, and then you'll have to reshape the ball.
Have fun with this recipe! I hope you enjoy these tasty cookies...
