Friday, November 7, 2008
Peanut Butter and Jelly Cookies
The victory of Obama was a good reason to make these soft and chewy PBJ cookies, for which I had been craving for a long time. The taste brought back childhood memories of peanut butter and jelly sandwiches on school lunch breaks and these cookies turned out just as I wanted; soft and chewy from the inside and crispy on the outside.
I also baked a portion without jam and flattened each one with a fork to make a criss-cross pattern.
Peanut Butter and Jelly Cookies (makes about 35 cookies)
260 grams peanut butter (crunchy or soft, as you like)
110 grams softened butter
200 grams white sugar
45 ml milk
1 teaspoon vanilla extract
155 grams flour
3/4 teaspoon baking powder
1/4 teaspoon salt
your favorite fruit preserve ( I used cherry jam)
Preheat oven to 190 ° C (375 degrees F).
In a bowl mix together peanut butter, butter and sugar. Beat in first the egg, then milk and vanilla extract.
In a separate bowl mix together the flour, baking powder and salt. Combine it all with the peanut butter mixture.
Make small balls (about a tablespoonful) from the dough and place them on a baking sheet. Leave two or three cm space between the cookies, as they will spread.
Press a hole in each cookie with your finger and put some jam into the dented center with a small spoon.
Bake for 7 to 10 minutes, until the edges become golden but the surface of the cookie still has a light colour.
The cookies brake easily when hot, so let them cool before removing from the baking sheet.