Peanut Butter and Jelly Cookies

From: Taste of Home

• 60 Servings
• Ready In Time 1 hour, 30 minutes

Ingredients

• 1 cup sugar, plus extra for rolling dough
• 1 cup firmly packed brown sugar
• 1 cup Crisco® Butter Shortening
• 1 cup Jif® Creamy Peanut Butter
• 2 large eggs
• 1/4 cup milk
• 2 tsps. vanilla extract
• 3 1/2 cups Pillsbury BEST® All Purpose Flour
• 2 tsps. baking soda
• 1 tsp. salt
• 3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions

• Heat oven to 375°F.
• Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely. Yield: 5 dozen.

Peanut Butter and Jelly Cookies Provided by Jif®

Banana Chocolate Chip Cookies

From: Taste of Home

• 36 Servings
• Prep: 20 min. Bake: 10 min./batch

Ingredients

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
• Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Banana Chocolate Chip Cookies published in Light & Tasty February/March 2007, p21

Peppermint Meltaways

Peppermint Meltaways

Prep time: 45 minutes
Chill Time: 36-60 minutes
Bake Time: 12 minutes per pan
Serves: 4 dozen cookies

Ingredients
Cookie Ingredients -
1 cup Land o Lakes Butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 c corn starch

Glaze Ingredients -
1-1/2 c powdered sugar
2 tablespoons butter, softened
1/4 teaspoon peppermint extract
1 to 2 tablespoons milk
2 to 3 drops red food color, if desired
candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowel. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Shape rounded teaspoons of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Bake in a preheated 350 degree oven for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Drizzle glaze over cooled cookies. To make glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Immediately spring with crushed candy.