Try this Peanut Butter and Jelly Shortbreads (#) recipe, or contribute your own.
Suggest a better descriptionPrepare Basic Holiday Cookie dough, with the following changes: Substitute 1/2 cup smooth peanut butter for margarine. Wrap in plastic; chill well. Press dough into bottom of 9" quiche pan with removable bottom, coated with nonstick cooking spray. With knife, score into 18 pie shaped wedges, without cutting all the way through dough. Bake in 350 F. oven 10 minutes. Remove from oven. With tip of wooden spoon, press random channels into dough. Fill with grape jelly. Bake 8 minutes more. Remove to wrap; remove pan side. Cool; cut along score marks into 18 wedges. Makes 18 cookies. MC formatting by bobbi744@sojourn.com NOTES : (#) All cookies made with the Basic Holiday Cookies mix are marked in this way for ease in finding in cookbook. Recipe by: Family Circle Magazine, 11-18-97 Posted to MC-Recipe Digest V1 #873 by Roberta Banghart
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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