Peanut Butter-and-Jelly Sandwich Cookies
This dairy free recipe serves 20. One serving contains 146 calories, 2g of protein, and 4g of fat. Head to the store and pick up vanillan extract, salt, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well.
Add egg whites and vanilla; beat well.
Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.
Shape dough into 40 (1-inch) balls.
Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass.
Bake at 350 for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.