While watching Project Runway, I was in the mood for peanut butter & jelly, but in sandwich form. I was scanning recipes online and came across this one on Allrecipes.com. I just tried it out, and it’s not that bad.
Since Carlo doesn’t dig jelly cookies, I split the batch between pb&j and pb&chocolate. Carlo tried both and liked them. Me? I thought they were just OK. I think I like them better with the chocolate than the jelly.
The pro of the recipe: They taste great warm!
The con of the recipe: When cooled, they were too dense for my liking.
I think if I melt the pb a bit before putting it into the mixture, it may come out a little better. I’m going to try to build upon the recipe over the weekend. Will post results.
BTW, my damned camera’s LCD display is busted. After 5 years, I think it’s time to get a new one. I had to use my cell phone to take a photo of the cookies I made.
1 cup peanut butter
1 cup white sugar
Egg replacer for 1 egg
1 teaspoon vanilla extract
2 tablespoons fruit preserves, any flavor
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together peanut butter, sugar, egg replacer, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
Time for bed,