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Peanut Butter and Jelly Cookies

Ingredients

  • 2 cups flour cake
  • ¼ teaspoon baking powder aluminum-free
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ½ cup milk whole

For the glazes:

  • ¼ cup + 2 tablespoons water
  • 2 tablespoons corn syrup light
  • 2 cups sugar powdered
  • 2-3 tablespoons jelly or jam
  • 2-3 tablespoons creamy peanut butter creamy

Instructions

  • In a medium size bowl, combine the flour, baking powder, and salt. Whisk well to remove any clumps in the cake flour, set aside.
  • In a large bowl combine the softened butter and sugar, cream well. Then stir in the egg and extracts. Then, stir in the milk until combined. Now, add the cake flour mix to the bowl and stir until your cookie batter forms.
    The batter will kind of be a cross between cake batter and most cookie batters, soft but won’t spread much as you spoon it onto a baking sheet covered in parchment or a baking mat.
  • Bake at 350°F for 18-20 minutes. The bottom edges of the cookies will begin to brown and the centers should look cooked (and not gooey). Remove from the oven and allow to cool on a cooling rack.
  • In the meantime make the glazes. For each, in a microwave safe bowl or small pot, combine 3 tablespoons of water and 1 tablespoon of light corn syrup. Stir together well as you heat (or, if microwaving, cook for 30 seconds on high and then stir to combine well).
    Then, stir in 1 cup of powdered sugar. Then, stir in either 2 tablespoons of jelly or peanut butter, and if the consistency seems too thin and runny, add another tablespoon of jelly or jam.
  • Flip all the cookies over, as you want to glaze the flat bottoms. Add some wax paper under the cooling rack to catch any run off glaze. Then, spoon the glazes over half of each cookie.

Notes

-I used a no-sugar added blueberry jam that I love, but if you want your jelly glaze to have a super uniform and smooth consistency, then you might consider going with the real deal childhood grape jelly.
I liked the little specks of blueberry you could see in my glaze, and I didn't want to buy a different jelly just for this one recipe, but if the look bothers you, just use something more uniform in texture.
-You may have some leftover glaze after icing all the cookies. I worked on this adaptation a couple times and found it hard to make just the right amount of glaze. This was as close as I got.
The original recipes have you make twice this many cookies, which is great if you want to make that many, but I was aiming to make around a dozen so worked up glaze recipes that corresponded. See what you think and let us know how it went for you.