Ingredients Jump to Instructions ↓

  1. 1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred

  2. 1/2 cup packed light brown sugar

  3. 1/3 cup unsalted butter

  4. 1/4 cup honey

  5. 1 large egg

  6. 2 cups flour

  7. 1/4 teaspoon salt

  8. 1 1/2 teaspoons baking powder

  9. 1 1/2 cups Smucker's® Strawberry Jelly or 1 1/2 cups Smucker's® Concord Grape Jelly

Instructions Jump to Ingredients ↑

  1. MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.

  2. REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).

  3. HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.

  4. BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.


Send feedback