Peanut Butter Jam Jams
3/4 c. natural sweetener (brown rice syrup, agave nectar, or honey, or a combination - I did 1/2 c. agave and 1/4 c. brown rice syrup)
1/2 c. butter
1/2 c. natural sugar free peanut butter (preferably organic)
1 T. milk or cream
1 1/2 tsp. vanilla
1 3/4 c. unbleached flour or whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
Fruit jam or jelly (100% fruit, no sugar added)
Preheat oven to 375 degrees.
Combine butter, peanut butter and sweetener in saucepan and heat until butter is melted. Remove from heat and mix well, adding milk and vanilla. Whisk in egg.
In separate bowl mix together flour, baking soda and salt. Pour butter mixture into flour mixture and stir until smooth and combined.
Drop heaping tablespoons full of cookie dough onto ungreased cookie sheet or stone. Using your thumb, make a gentle impression in the center of each cookie. (If the dough is sticking, try wetting your thumb.) Fill each impression with a small amount of jam or jelly, using a small spoon.
Bake for 10-15 minutes.
Saturday, September 8, 2007
PB (&J!) Cookies
My friend Leah gave me this great natural peanut butter cookie recipe. I made them last night when we had company and they were a hit, as usual!