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 | ||
|---|---|---|
| Total Fat | 6 g | 9% |
| Saturated Fat | 1 g | 6% |
| Cholesterol | ||
| Sodium | 20 mg | 1% |
| Carbohydrate | 11 g | 4% |
| Dietary Fiber | 2% | |
| Protein | 2 g | 3% |
| Vitamin C | ||
| Calcium | 1 mg | |
| Iron | 2% | |
| Vitamin A | 202 iu | 4% |
| Calories | 106 kcal | 5% |
| Sugars | 6 g | 1% |
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
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