Peanut Butter And Jelly Sandwich Surprises
- 1 1/2 cups Pillsbury BEST(R) All Purpose Flour
- 1/2 cup plus 1 tablespoon sugar, plus additional for topping
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Jif(R) Creamy Peanut Butter
- 1/3 stick Crisco(R) Butter Shortening Sticks or 1/3 cup Crisco(R) Butter Shortening
- 3 tablespoons milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Smucker's(R) Concord Grape Jelly
- COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
- COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
- HEAT oven to 350u0b0 F.
- ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
- Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
flour, sugar, baking soda, salt, jif, shortening sticks, milk, egg yolk, vanilla, grape jelly
Taken from www.myrecipes.com/recipe/peanut-butter-jelly-sandwich-surprises (may not work)