Peanut Butter & Jelly Pockets Photo
Peanut Butter & Jelly Pockets
Yield: Makes about 1-1/2 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated peanut butter cookie dough

1
jar (10 ounces) strawberry or raspberry pastry filling

Coarse decorating sugar



 
Preparation:
1.
Freeze dough 1 hour or until completely firm.

2.
Preheat oven to 350°F. Lightly grease cookie sheets.

3.
Cut dough into 1/4-inch slices; place half of dough slices 2 inches apart on prepared cookie sheets. Spoon about 1 teaspoon pastry filling each onto centers of dough slices; top with remaining dough slices. Sprinkle tops with decorating sugar.

4.
Bake 12 to 15 minutes or until edges are light brown. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.





This recipe appears in: Peanut Butter

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