Monday, June 11, 2007

Peanut Butter & Jelly Cookies: Recipe


No one likes airplane food. The best solution is clearly to bring your own eats. So what snacks do you bring on the plane? That's the question that was posed by Epicurious editor/blogger Tanya Steel a few weeks back, prior to her travels. Suggestions were made for granola, chili coated dried mango, cereal bars, deli sandwiches, beef jerky and more. But it was this comment "I will be staying in hotels, so I can't even pack a PB&J!" by Tanya that got me thinking. How about a cookie that tastes like a peanut butter and jelly sandwich?

The first batch I tried was too sweet but the second one was just right. These cookies aren't very sweet, so you get a hit of sweetness from the jelly or in this case, strawberry preserves. They are fairly healthy and great with a glass of milk, of course. The basic recipe is an adaptation of the peanut butter cookie in Jane Brody's fabulous Good Food Book. Just a couple of these really satisfy, but bring more for your seat neighbors.

My favorite airplane food of all is sushi, which I usually try to take on flights to and from Hawaii, but for something that stays fresh and travels well, these cookies are a better choice. I'll be getting on a plane Monday morning and these little goodies will be in my carry on luggage...

PB&J Cookies
makes about 3 dozen

Ingredients

1/3 Cup unsalted butter
1/2 Cup peanut butter, creamy or chunky
1/2 Cup light brown sugar, packed
1 egg
1 teaspoon vanilla
1 1/4 Cups flour
3/4 teaspoon baking soda
Strawberry preserves or jam

Instructions

Preheat oven to 375 degrees. In a large bowl beat the butter, peanut butter, sugar, egg and vanilla with an electric mixer until creamy. Sprinkle in the flour and baking soda, mixing well to combine. Roll into one inch balls and place 2 inches apart on a non-stick or parchment lined baking sheet. Use your thumb to make a well in the center of each cookie, flattening each ball as you go. Fill the well in each cookie with strawberry preserves. Bake for 10 minutes or until jam starts to bubble. Let cool on a rack.

Enjoy!