Peanut Butter and Jelly Cookies
1.5 cups natural peanut butter
1/3 cup = 5 1/3 tablespoon vegan butter
3/4 cup brown sugar
about 1.25 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
about 1 cup of your favorite jam/jelly/preserve
lightly greased cookie pan
Preheat oven to 350F.
In a mixing bowl, blend soy butter and peanut butter until smooth. Add sugar and mix until smooth. Add salt and baking powder to wet mixture and mix in.
Sift in the flour and blend and you add more and more flour. I've found that I need more flour if my natural peanut butter is particularly oily and less if it's a little dry. Basically, add about 1 and a quarter cups of flour until the batter becomes a ball that is only slightly flaky.
Roll the dough into quarter inch balls with your hands (this part is great for kids), then flatten the cookie balls onto a lightly greased cookie sheet. Press your thumb into the middle of the cookies and spoon about a teaspoon of your favorite jam/jelly/preserve into the well made by your thumb.
Bake for 10 to 12 minutes or until cookies are slightly brown around the edges. Allow to cool a few minutes before removing from the baking pan otherwise the cookies tend to fall apart. Place warm cookies on to a cooling rack and allow them to completely cool before eating or storing. Storage is tricky, but wax paper between layers of cookies in a Tupperware helps.
Stay tuned, I may try this dough into a fruit-pie crust! PB&J PIE!