Peanut Butter-and-Jelly Sandwich Cookies

Peanut Butter-and-Jelly Sandwich Cookies Recipe
Photo: Oxmoor House

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.

5

Outstanding

Yield:

20 servings (serving size: 1 sandwich cookie)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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

All-New Complete Step-by-Step Diabetic

March 2006
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