HEART TO HEART PEANUT BUTTER AND JELLY COOKIES |
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Ingredients1/2 c. margarine
1/4 c. shortening
3/4 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
3 c. flour
2 tbsp. milk
1 sm. jar raspberry jam
1/4 c. shortening
3/4 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
3 c. flour
2 tbsp. milk
1 sm. jar raspberry jam
Procedures Beat margarine, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect. NOTE: You might like to try different jams.
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