PB&J Shortbread Cookies

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Tender peanut butter shortbread cookie recipe filled with grape jelly and sprinkled with confectioners' sugar

  • 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
  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.
  2. Preheat oven to 350°F. Spray baking sheets with baking spray; set aside.
  3. 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.
  4. 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.
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Nutrition Information
Calories: 106 View complete nutrition information
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