Peanut Butter & Jelly Pockets the Editors of Publications International, Ltd.
Peanut Butter & Jelly Pockets
Makes about 1-1/2 dozen cookies
|1||package (18 ounces) refrigerated peanut butter cookie dough|
|1||jar (10 ounces) strawberry or raspberry pastry filling|
|Coarse decorating sugar|
- Freeze dough 1 hour or until completely firm.
- Preheat oven to 350°F. Lightly grease cookie sheets.
- 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.
- Bake 12 to 15 minutes or until edges are light brown. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.
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