Peanut butter and jelly sandwich cookies

28 Servings

Ingredients

Quantity Ingredient
⅓ cup Fleischmanns light taste margarine; softened
¼ cup Creamy peanut butter
¾ cup Light brown sugar; packed
¼ cup Egg Beaters 99% egg substitute; thawed
1 teaspoon Vanilla extract
1¾ cup Flour
½ teaspoon Baking soda
½ cup Grape jelly

Directions

From: moffats@...

Date: 4 Nov 1995 05:21:00 -0700 Beat margarine & peanut butter until fluffy. Gradually add sugar; beat well. Add Egg Beaters & vanilla; beat well. Combine flour & soda; gradually add to creamed mixture & mix well. Shape dough into 56 (1 inch) balls.

Place on ungreased cookie sheets; flatten in a criss-cross pattern with fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from sheets & cool completely. Place about 1 teaspoon jelly on bottom of half of cookies; top with remaining cookies. Yield: 28 sandwiches.

NOTES:

1. Strawberry jam can be substituted.

2. The margarine is a reduced-calorie margarine.

3. Of course, you can eliminate the jelly & eat the cookies plain.

Per Sandwich: 2.3 g fat, 0 mg cholesterol, 67 mg sodium REC.FOOD.RECIPES ARCHIVES

/COOKIES

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