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Peanut Butter and Jelly Sandwich Cookies

Yield 20 cookies

Ingredients

  • 1/4 cup margarine, softened
  • 1/4 cup creamy peanut butter
  • 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Vegetable cooking spray
  • 3/4 cup low-sugar strawberry spread

How to Make It

  1. Beat margarine and peanut butter at medium speed of an electric mixer until creamy. Gradually add 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, mixing well.

  2. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on cookie 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 cookie sheets; remove from cookie sheets, and let cool completely on wire racks.

  3. Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.

Light & Luscious