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PB&J Sandwich Cookies
Shaina Olmanson

I don't bake very often because we don't eat many sweets at home, so when I do, I try to make it worthwhile. I tend to go all out and over the top, like apple pie cheesecake. Plain cheesecake just won't do, and apple pie alone is only apple pie, after all. It should be no surprise, then, that when making peanut butter cookies, I didn't just make peanut butter cookies.

My kids have been going through peanut butter and jelly deprivation since they attend a peanut- and tree-nut-free school. It seemed only right to deliver their peanut butter and jelly fix in whole wheat cookie form. For these cookies I used a whole wheat pastry flour and sucanat as my sugar of choice. You can substitute whole cane sugar or maple sugar as well.

Peanut Butter and Jelly Sandwich Cookies

1 cup peanut butter

¼ cup unsalted butter

¾ cup whole cane sugar or sucanat

2 eggs

1 teaspoon vanilla

3 cups whole wheat pastry flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon sea salt

For the filling:

½ cup Cascadian Farm Fruit Spread


Beat together peanut butter, butter and sugar until light and fluffy. Mix in eggs and vanilla. In a separate bowl whisk together flour, baking soda, baking powder and sea salt. Stir the flour mixture into the peanut butter mixture, scraping the bowl halfway through. Refrigerate the dough for 30 minutes.

Preheat oven to 350º F. Roll dough into 1/2"-3/4" balls and place on lined baking sheets and press down lightly. Bake at 350º F for 10-12 minutes until golden brown. Remove from oven and allow to cool completely.

Heat the fruit spread in a small saucepan over medium heat. When the jam is melted, turn the burner off and allow it to cool slightly. Line up half of the peanut butter cookies with the bottom side facing up. Place a drop of jam, about a teaspoon's worth, in the center of each. Top with a second peanut butter cookie.

Makes about 25 sandwich cookies.

Photo by Shaina Olmanson