3/4 cup cold Fleischmann's® Unsalted-stick, cubed (3/4 cup = 1-1/2 sticks)
1/2 cup Peter Pan® Creamy Peanut Butter
1/2 cup granulated sugar
1-1/2 cups all-purpose flour
PAM® Baking Spray
1/3 cup Concord grape jelly
Confectioners' sugar, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 1 mg | 0 |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 6 g | 9% |
| Iron | 2% | |
| Calories | 106 kcal | 5% |
| Sodium | 20 mg | 1% |
| Protein | 2 g | 3% |
| Saturated Fat | 1 g | 6% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 2% | |
| Vitamin C | 0 | |
| Vitamin A | 202 iu | 4% |
Place Fleischmann’s, peanut butter and granulated sugar in food processor bowl; pulse just until blended. Add flour; pulse until mixture comes together as a dough. Place dough on parchment paper; shape and roll dough into a 14-inch long log. Wrap parchment paper around dough and cover with plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. Spray baking sheets with baking spray; set aside.
Cut log into 1/2-inch thick slices; place on baking sheets. Carefully make shallow indentation in center of each cookie; spoon 1/2 teaspoon jelly into each indentation.
Bake 10 to 15 minutes or until set. Cool 5 minutes on baking sheets. Carefully remove and cool completely on wire racks. Sprinkle with confectioners' sugar, if desired.
PB&J Shortbread Cookies
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
