Peanut Butter and Jelly Sandwich Surprises
- 1-1/2 - cups All Purpose
- 1/2 - cup plus 1 Tablespoon
sugar, plus additional
- 1/2 - teaspoon
- 1/4 - teaspoon
- 1/2 - cup Creamy
- 1/3 - stick
Butter Shortening Sticks OR 1/3
cup Butter Shortening
- 3 - Tablespoons
- 1 - large
- 1 - teaspoon
- Concord Grape Jelly
In large bowl, Combine flour, 1/2 cup plus 1
tablespoon sugar, baking soda and salt . Cut in peanut butter and shortening, using pastry
blender or 2 knives until mixture resembles coarse
In small bowl, combine milk, egg yolk and vanilla
extract. Beat with fork until blended. Add to flour mixture. Transfer mixture to an
electric mixer and beat at low speed until well
Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 350° F.
Roll each half of dough between sheets of plastic
wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased
Place about 1/2 measuring teaspoon jelly in center
of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick.
Sprinkle tops of cookies lightly with sugar. Bake
for 10 to 11 minutes or until golden brown.
Sprinkle again with sugar. Cool for 2 minutes on baking sheets and transfer to
cooling racks to cool completely.