Peanut Butter And Jelly Sandwich Cookies - cooking recipe

Ingredients

1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred
1/2 cup packed light brown sugar
1/3 cup unsalted butter
1/4 cup honey
1 large egg
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly

Preparation

MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a \"sheet\" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
HEAT oven to 350\u00b0F. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or \"windows\" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the \"window\" cookies.