Easy Peanut Butter & Jelly Pockets Recipe | Simple Dessert

INGREDIENTS

1 package (18 ounces) refrigerated peanut butter cookie dough 1 jar (10 ounces) strawberry or raspberry pastry filling Coarse decorating sugar

PREPARATION:

1. Freeze dough 1 hour or until completely firm.
2. Preheat oven to 350°F. Lightly grease cookie sheets.
3. Cut dough into 1/4-inch slices; place half of dough slices 2 inches apart on prepared cookie sheets. Spoon about 1 teaspoon pastry filling each onto centers of dough slices; top with remaining dough slices. Sprinkle tops with decorating sugar.
4. Bake 12 to 15 minutes or until edges are light brown. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.

This recipe appears in: Peanut Butter