Does this ever happen to you? One day, you feel like there’s nothing in the house to eat, even though your pantry is so crammed with “stuff” that it wants to explode when you open the door? Well, we had been completely out of snacks for school lunches for some time, and I made a stock-up run to a certain warehouse club. When I realized I had no room to put anything away, I started a pantry audit and reorganization. I found that I had FOUR unopened cans of Canada’s Pure Jam (two cherry/two raspberry), which didn’t even take into account the open one in the fridge!
So when we were deciding what to make for Valentine’s Day, it was a no-brainer that jam would be involved. Here’s what we came up with:
Peanut Butter & Jelly Cookies
1 c. butter, softened
3/4 c. sugar
1 egg yolk, beaten slightly
2 tsp. vanilla extract
1/2 c. crunchy peanut butter
2-1/2 cups all purpose flour
4 tbsp. jam or jelly, flavor of your choice
pinch of salt
Preheat oven to 375, and line your cookie sheets with baking parchment or waxed paper. Mix sugar and butter, then beat in egg yolk, vanilla extract and peanut butter. Sift together flour and salt into the mixture and stir until combined thoroughly. This makes some dense dough, so a husband or partner with large hands and strong arms is highly recommended! Scoop out tablespoons of dough and hand-form into balls, spacing them well on the cookie sheets. Dampen the handle of a wooden spoon to make hollows in the middle of each cookie, and fill with your jam or jelly. Bake for 12-15 minutes until golden brown; cool on cookie sheets for 5-10 minutes and then on a rack. This makes about 25 cookies, so we doubled the recipe.
They might not be pretty, but they sure are good!0