Peanut Butter and Jelly Sandwich Cookies

1/2 cup Smucker’s Natural Peanut Butter
1/3 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup honey
1 large egg
2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 cups Smucker’s Strawberry or Grape Jelly

Directions:

1. Mix peanut butter, sugar, butter, honey, and egg.

2. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well.

3. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.

4. Remove portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick. (Refrigerate dough again if it becomes too soft to handle.)

5. Preheat oven to 350 degrees. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in half of the circles. Transfer cookies to a non-stick baking sheet, leaving ½ inch between them.

6. Bake all cookies 5-6 minutes or until they’re just starting to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.

Yield: 48 cookies