Peanut Butter And Jelly Roll-Up Cookies Recipe

1. 1

   In the bowl of a food processor, combine flour, salt, and 2 tablespoon sugar and pulse twice to combine. Add cream cheese and butter and pulse until dough is just starting to come together, but not a coherent ball, about 10 short pulses. Transfer to a lightly floured work surface and form dough into a ball, then cut ball into two equal pieces. Form each half into a disk, wrap tightly in plastic wrap, and chill in refrigerator for 1 hour.

2. 2

   Line two baking sheets with parchment paper. On a clean and lightly floured surface, roll out one ball of dough to a 12- by 6- inch rectangle. Brush with 1/2 strawberry jam and top with 1/4 cup peanut butter chips. Roll up, jelly-roll style, starting at the wide end. Cut into 12 cookies. Place cookies with the cut sides on the side (not facing up and down) on a baking sheet and repeat with remaining dough. Cover baking sheets with plastic wrap and let chill for 30 minutes in refrigerator.

3. 3

   Adjust oven rack to middle position and preheat oven to 350u00b0F. Lightly beat egg with 1 teaspoon water to create egg wash. Brush each cookie with egg wash and sprinkle with remaining 2 teaspoons sugar. Bake cookies until golden, 20 to 25 minutes. If any jam has seeped out the sides while baking, use a knife to brush aside while cookies are still warm. Let cool for 5 minutes on sheet then transfer to a rack to finish cooling.

* Per serving · 4 servings · Values may vary.

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