Peanut Butter and Jam Bars Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup red raspberry jam
Vanilla Drizzle -- (recipe follows)
VANILLA DRIZZLE
2 tablespoons butter or margarine
1 cup powdered sugar
1 teaspoon vanilla
3 teaspoons hot water (3 to 4 teaspoons)
Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4 rows.
VANILLA DRIZZLE:
Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.
Peanut Butter and Jelly Bars
Amount Measure Ingredient -- Preparation Method
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1 package French vanilla
cake mix
1/2 cup butter or margarine -- softened
1 egg
1 (12 ounce) jar strawberry jelly (about 1 cup)
1 (10 ounce) package peanut butter chips
Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix cake mix (dry), butter and egg in large bowl with spoon (mixture will be stiff). Press evenly in pan, flouring fingers if necessary.
Microwave jelly in microwavable bowl uncovered on Medium (50%) 1 minute. Spread evenly over mixture in pan to within 1/2 inch of edges. Sprinkle peanut butter chips over jelly.
Bake 25 to 30 minutes or until golden brown around edges. Cool completely. Cut into 8 rows by 4 rows. For easier cutting, use sharp or wet knife.
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