"Think what a better world it would be if we all, the whole world, had cookies and milk at about three o'clock every afternoon and then lay down on our blankets for a nap." -Robert Fulghum
One day I looked into my refrigerator to find I had an abundance of the delicious raspberry jam that my fiance's grandmother makes every year. Neither Brad nor I are big fans of Jam/Jelly. Don't get me wrong, it's tasty stuff, but I don't regularly make PB&J sandwiches or anything else that contains jam, for that matter. So, I googled recipes for raspberry jam. I found a potential recipe for a raspberry vinaigrette that I may try at a later date, but nothing that looked particularly appealing to me at the moment. I wanted something simple that I wouldn't have to make a special trip to the grocery store to get a bunch or ingredients and would use a lot of jam.
I mixed up a batch of peanut butter cookie dough from an old standard recipe I had been taught years ago:
Get out your jam or jelly and remove the lid before you start to ball the dough. This way your hands aren't covered in oil when you try to open the jar.
Be sure to line your cookie sheet with parchment paper. If the jam gets on the cookie sheet and goes into the oven it will crystallize and be impossible to clean.
Form the dough into 1 inch balls and space evenly on the cookie sheet.
Create an indention in the center of each dough ball by 'squishing' it with your knuckle.
Mmmmm tasty! These cookies have become one of my most requested treats by friends, relatives, and co-workers! The quadrupled recipe made approximately 130 cookies and they were gone in 3 days! Before distributing them I made this cute jar to thank Grandma for the jam (and return her jam jar at the same time!):
So, I decided to make something up!
I mixed up a batch of peanut butter cookie dough from an old standard recipe I had been taught years ago:
1 cup crunchy peanut butter
1 egg
1 cup sugar
1 jar of the jam of your choice
Preheat oven to 350 degrees
Blend ingredients (peanut butter, egg, sugar) until they are well mixed and form a dough as shown above
(the pictures represent the recipe quadrupled)
1 egg
1 cup sugar
1 jar of the jam of your choice
Preheat oven to 350 degrees
Blend ingredients (peanut butter, egg, sugar) until they are well mixed and form a dough as shown above
(the pictures represent the recipe quadrupled)
Get out your jam or jelly and remove the lid before you start to ball the dough. This way your hands aren't covered in oil when you try to open the jar.
Be sure to line your cookie sheet with parchment paper. If the jam gets on the cookie sheet and goes into the oven it will crystallize and be impossible to clean.
Form the dough into 1 inch balls and space evenly on the cookie sheet.
Create an indention in the center of each dough ball by 'squishing' it with your knuckle.Fill the holes with the jam of your choice. I use the tip of a butter knife to distribute the jam
Bake the cookies at 350 degrees for 8-12 minutes. Keep an eye on them! They should be darker brown around the edges. If you don't cook them long enough, they will fall apart. If they are cooked too long, they lose their "peanut butter and jelly sandwich essence" as a friend of mine called it. Sometimes your first batch has to be a test batch to see the right amount of time for your oven. After allowing them to cool for 10-15 minutes on the cookies sheet move them to the counter (protected with wax or parchment paper) to finish cooling.
Bake the cookies at 350 degrees for 8-12 minutes. Keep an eye on them! They should be darker brown around the edges. If you don't cook them long enough, they will fall apart. If they are cooked too long, they lose their "peanut butter and jelly sandwich essence" as a friend of mine called it. Sometimes your first batch has to be a test batch to see the right amount of time for your oven. After allowing them to cool for 10-15 minutes on the cookies sheet move them to the counter (protected with wax or parchment paper) to finish cooling.
Mmmmm tasty! These cookies have become one of my most requested treats by friends, relatives, and co-workers! The quadrupled recipe made approximately 130 cookies and they were gone in 3 days! Before distributing them I made this cute jar to thank Grandma for the jam (and return her jam jar at the same time!):
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