Peanut Butter and Jelly Cookies

Recipe View 5 mins In a large mixing bowl, cream together the softened shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy. (5 minutes)

Recipe View 1 mins Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed. (1 minute)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 1 hrs Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours. This step is crucial for preventing the cookies from spreading too thin during baking. (60 minutes)

Recipe View 10 mins Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View 15 mins Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the bottom of a glass or your fingertips. (15 minutes)

Recipe View 15 mins Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View 10 mins Once the cookies are completely cool, spread a generous spoonful of your favorite fruit jam on the flat side of half of the cookies. Top with the remaining cookie halves to create sandwich cookies. (10 minutes)