Peanut Butter Sandwich cookies

by Isobel

I can’t take total credit for this idea – Harrison and I had a joint brainstorming effort (he wanted peanut butter cookies that were more interesting than plain peanut butter cookies) and I’m pretty sure this was probably his idea. And it is an amazing idea. After all, who doesn’t love peanut butter and jelly? (And I had to make some peanut butter and chocolate – sadly I couldn’t figure out how to get banana in there again…) Hence, the peanut butter and jelly sandwich cookie is born. An epic event…

These are basically the same idea as linzer cookies, but with peanut butter and no spices (and no holes in the middle). Too bad I didn’t have a bread-shaped cookie cutter…


(The one in the very back is chocolate and raspberry jam…!!!)

Peanut Butter (and jelly) Sandwich Cookies (makes almost 2 dozen sandwiches, more if you roll them thinner)

1 cup shelled peanuts

2 cups whole wheat pastry flour

1/2 cup sucanat

1/4 tsp salt

1 cup vegan margarine

raspberry jelly

(dark!) chocolate, melted

(1) Preheat the oven to 350 degrees. (2) Grind the peanuts in the food processor until they are finely ground (but not peanut butter) (3) Add all the other ingredients (except jelly and chocolate) and pulse/process until the mixture starts coming together (it will probably just look crumbly, so at that point you can add a little bit of water at a time until it starts coming together into a more dough-like form). (4) Refrigerate the dough for at least 30 minutes. (5) Roll out the dough onto a floured surface (attempt to get it to 1/8 inches thick, but I don’t think I ever got it that thin) and use a cookie cutter to cut out the shapes. (6) Bake for 10ish minutes, until they are starting to look golden around the edges. Let the cookies cool for a few minutes on the cookie sheet before moving them to a cooling rack. (7) When they are completely cooled off, spread half the cookies with chocolate or jelly, and sandwich another cookie on top (or just cover them each and don’t make sandwiches, if you want less bulky cookies) *[If you don’t eat the jam-filled ones within 2 days, you should probably put them in the fridge for the rest of the week, or freeze them.]