Skip to main content
BROWSE

View Recipe

PB&J SHORTBREAD COOKIES

Active Time : 2 Hour 45 Minutes
Total Time : 2 Hour 45 Minutes
Serves : 30
INGREDIENTS
  • 3/4 3/4 cup = 1-1/2 sticks cup cold Fleischmann's® Unsalted-stick, cubed
  • 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
DIRECTIONS

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.