Peanut Butter & Jelly Spritz Cookies
These must be the best and the fanciest peanut butter cookies anywhere. I was looking for a way to add peanut butter cookies to my holiday trays, but I wanted something fancier than the usual cross-hatch variety. Plus, I still wanted to add jelly! I already had thumbprint cookies so that wasn’t an option. My search brought this recipe to me, and I was so pleased. I can always use a new recipe that uses my cookie press. Using a cookie press makes cookies more like little, sweet tea cakes. Yum!
The recipe said not to add the jelly until you were ready to serve them. That left me with cookies for my holiday tray that were sticky and couldn’t be covered with plastic wrap or packaged easily. So I tried a couple of solutions to that sticky problem. Spritz cookie recipes always make lots. This recipe made over 50 small cookies. So I tried to put two together with a small amount of jelly between them. That worked well and the resulting (double) cookie wasn’t too big. That was one solution. My second attempt was to make a frosting with jelly (and flavoring) so the icing tasted just like the strawberry jelly. That solution also worked well. I have included the recipe for the jelly icing.
Now, I bake all the time but I get the photos done only on one day a week. So the cookies that I had added the jelly to sat in the refrigerator overnight with just a light covering. Guess what! The jelly had firmed up enough so it no longer was a sticky mess! So now we have tree options for making the pb&j cookies for holiday trays. It’s like a which-way story. You decide what jelly topping works for you!
- 1 cup powdered sugar, sifted if lumpy
- ½ cup creamy peanut butter
- ½ cup butter, softened
- 1 egg
- 1½ cups Baking Free™ gluten-free All Purpose Flour (186 g)
- 3-4 tablespoons jelly (strawberry or grape) or
- Jelly Frosting
- In a large mixing bowl, beat together the sugar, peanut butter and butter on medium until smooth. Add egg and beat to combine. Beat in flour. Chill dough for 30 minutes.
- Pack dough into a cookie press fitted with a blossom-shaped disc. Force dough through press onto baking sheets lined with parchment paper.
- Bake ate 375 degrees F. for 7-9 minutes or until edges are firm but not brown. Bottoms brown slightly. Let cookies cool on baking sheet for a minute then transfer to cooling racks. Let cookies cool completely. Add jelly in the center if that is your topping or place a small amount of jelly on the bottom of some and sandwich the jelly with an second cookie--bottoms facing. Or make the following recipe for jelly flavored frosting and dot the center. Makes about 50 single cookies.
Jelly Flavored Frosting
- In a small bowl with an electric mixer beat together 2 tablespoons softened butter, 1 to 1½ cups powdered sugar, 1 generous tablespoon strawberry jelly, 1 teaspoon strawberry flavoring and about 2 tablespoon milk( one at a time). Mix until frosting is smooth. Use this in the center of the spritz cookies. Makes 1 cup frosting.