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Peanut Butter-and-Jelly Sandwich Cookies

Photo: Oxmoor House
Yield

20 servings (serving size: 1 sandwich cookie)

Peanut butter cookies make the perfect base for a layer of sweet strawberry spread. Serve these sweet-and-salty cookies for an afternoon snack or a sweet lunchbox surprise.

Ingredients

  • 1/4 cup margarine, softened
  • 1/4 cup no-sugar-added creamy peanut butter
  • 1/2 cup "measures-like-sugar" calorie-free sweetener
  • 1/4 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Cooking spray
  • 3/4 cup low-sugar strawberry spread

Nutrition Information

  • calories 97
  • caloriesfromfat 0.0 %
  • fat 4.3 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.5 g
  • carbohydrate 13.3 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 112 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.

  3. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.

  4. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.

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