Peanut Butter & Jelly Sandwich Surprises

1½ cups all-purpose flour
½ cup plus 1 tablespoon sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup JIF® Creamy Peanut Butter
1/3 cup Butter Flavor CRISCO® Stick or 1/3 cup Butter Flavor Crisco Shortening
3 tablespoons milk
1 egg yolk
1 teaspoon vanilla
SMUCKER'S® Concord Grape Jelly (or fruit spread flavor of choice)
Sugar

Directions

• For cookies, combine flour, ½ cup plus 1 tablespoon sugar, baking soda and salt in a large bowl. Cut in Jif peanut butter and 1/3 cup Crisco shortening using pastry blender (or 2 knives) until mixture resembles coarse meal.
  
  
• Combine milk, egg yolk and vanilla in small bowl. Beat with fork until blended. Add to flour mixture. Beat at low speed of electric mixer until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour. Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies.
  
  
• Roll each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2½-inch Halloween-shaped cookie cutters. Place half the cut outs 1 inch apart on ungreased baking sheets. Place about ½ teaspoon Smucker’s jelly in center of each. Top with remaining cut-outs. Press edges with fork. Prick top several times with toothpick.
  
  
• For topping, sprinkle lightly with sugar.
  
  
• Bake at 350ºF for 10 to 11 minutes or until golden brown. Do not over-bake. Sprinkle again with sugar. Cool on baking sheet 5 minutes. Remove cookies to foil to cool completely.