• 2 Ratings

For round cookies, simplify this kid-favorite recipe even further by using slice and bake cookie dough. Or skip the baking and use purchased peanut butter cookies.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

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Instructions Checklist
  • Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.

Nutrition Facts

175 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 23 mg cholesterol; 104 mg sodium. 106 mg potassium; 22 g carbohydrates; 0 g fiber; 7 g sugar; 3 g protein; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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2 Ratings
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