Instructions:

Peanut Butter and Jelly Sandwich Cookies

1 package refrigerated sugar cookie dough
1 tablespoon unsweetened cocoa powder
3/4 cup creamy peanut butter
3/4 cup grape jelly

Remove dough from wrapper. Reserve 3/4 dough; cover and chill in refrigerator. Mix cocoa and remaining dough in a small bowl. Cover and chill.

Shape the reserved 3/4 dough into a log about 5 1/2 inches. Sprinkle with flour to minimize sticking if necessary.

Remove chocolate dough from fridge and roll on wax paper into a 9 1/2 x 6 1/2 inch rectangle. Place dough log in center of rectangle.

Bring wax paper edges together over log and gently press until entire log is wrapped in chocolate dough. Flatten to slightly form a square. Wrap in waxed paper and freeze 10 minutes.

Preheat oven to 350 degrees F. Remove wax paper and cut dough into 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheet. If necessary, reshape into squares. Press dough slightly so that indentations resemble a piece of bread.

Bake 8-11 minutes. Remove from oven and straighten cookie edges with a spatula. Cool completely.

Spread about 1 tablespoon peanut butter on bottom cookie and about 1/2 tablespoon on top cookie. Press together gently.

Makes about 11 cookies. It is also fun to cut the "sandwiches" in half diagonally.