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Chocolate Crunchies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
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
