Description
Oreo hasn’t given us PB&J flavor, so I had to invent it myself. These small, sweet and salty treats are perfect for lunchboxes. A golden shortbread style Oreo, sandwiched with a stiff peanut buttercream and a dollop of strawberry jam.
Ingredients
- FOR THE SHORTBREAD:
- ½ cups Butter
- ¼ cups Granulated Sugar
- 1 cup All-purpose Flour
- FOR THE FROSTING:
- ½ cups Butter
- ½ cups Peanut Butter
- 1-½ cup Powdered Sugar
- ¼ cups Heavy Cream
- ⅓ cups Strawberry Jam
Preparation
In the bowl of a mixer, beat butter until it begins to turn light yellow. Add sugar and beat until well-combined. Half a cup at a time, add sifted flour to the creamed butter and sugar. The mixture will become like coarse meal and will stick together when you press it. Roll into a log about the diameter of a half-dollar, cover in plastic wrap, and refrigerate 1 hour or more until solid.
Slice chilled dough into 1/4-inch slices, shape into rounds, and adorn or mark them in anyway you’d like. Chill again until cold. Bake at 325ºF for 12–15 minutes depending on the size of the cookies. The edges should just turn slightly brown. Cool completely before frosting.
Cream butter and peanut butter until light in color and smooth. Add powdered sugar gradually, then add cream to get a spreadable but stiff consistency. Add salt and whip for another minute. Keep this in the fridge until cookies have cooled and you’re ready to frost.
To assemble the cookies, apply a liberal amount of frosting, a dollop of jam, and top with another cookie. Press together lightly and pop immediately into your mouth. Peanut butter and jelly Oreos, where have you been all my life!
