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PB&J Sandwich Cookies

PB&J Sandwich Cookies

Get Ready

Servings: Yields 2 dozen cookies (12 servings)Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

1/2 (1 stick) cup unsalted butter, at room temperature
2/3 cup light brown sugar, packed
1/3 cup sugar
1 each egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons Hannaford baking cocoa
2 tablespoons Confectioners` sugar
3 tablespoons milk, divided
2/3 cup Nature's Place creamy peanut butter
1/3 cup Confectioners` sugar
1/2 teaspoon vanilla
2 tablespoons Nature's Place Organic honey
1/3 to 1/2 cup Inspirations Raspberry Peach fruit spread

directions:

1. Prepare the cookies. In a large bowl, use an electric mixer on medium speedto cream butter, brown sugar, and sugar until well blended. Add egg and vanilla extract; beat well.
2. In a separate bowl, stir together flour, baking soda, and salt. Gradually blend dry ingredients into butter mixture until just combined. Dough will be very stiff. Divide dough into two equal-size balls.
3. Mix cocoa and 2 Tbsp. confectioners' sugar together in small bowl. Measure 2 (12-inch) sheets of wax paper. Form each ball of dough into an 8-inch log andplace a log on each sheet. Using a pastry brush, lightly coat each log with 1 Tbsp. milk. Sprinkle half the cocoa mixture on each sheet and roll each log firmly in mixture until evenly coated. Roll up each log in wax paper and refrigerate at least 1 hour or overnight.
4. When ready to bake, preheat oven to 375degreesF. Use a sharp knife to slice logs into 1/4 inch slices and arrange on an ungreased baking sheet 1 inch apart. Bake for 8 to 10 minutes until cookies are just firm. Remove immediately to cooling rack.
5. While cookies cool, make the filling. Blend peanut butter, 1/3 cup confectioners' sugar, 1/2 tsp. vanilla, and honey in small bowl with an electric mixer on medium speed. Add 2 Tbsp. milk slowly until mixture is smooth.
6. Arrange cooled cookies flat side up and spread half of them with 3/4 to 1 tsp. of the peanut butter filling (you might have extra filling). Spread remaining cookies with 1/2 to 3/4 tsp. fruit spread. Gently push cookies together to make sandwiches. Store in an airtight container with wax paper between layers.
Source: Fresh Magazine March,April 2010

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Quantity Ingredients  
1/2 (1 stick) cup unsalted butter, at room tempera  
2/3 cup light brown sugar, packed  
1/3 cup sugar  
1 each egg  
1 teaspoon vanilla extract  
2 cups all-purpose flour  
1/2 teaspoon baking soda  
1/4 teaspoon salt  
2 tablespoons Hannaford baking cocoa  
2 tablespoons Confectioners` sugar  
3 tablespoons milk, divided  
2/3 cup Nature's Place creamy peanut butter  
1/3 cup Confectioners` sugar  
1/2 teaspoon vanilla  
2 tablespoons Nature's Place Organic honey  
1/3 to 1/2 cup Inspirations Raspberry Peach fruit  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 2 dozen cookies (12 servings)
Base Nutrients
Calories 360 kcal (18%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 5 g (25%)
Cholesterol 35 mg (11%)
Sodium 160 mg (6%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 2 g (8%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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