Grape Jamwiches

By Woman's Day Kitchen Published: Aug 23, 2019

Mike Garten

Concord grapes, first grown in Concord, Massachusetts in 1854, gained a popularity after they were turned into a jam called "grapelade" — just like Woman's Day's recipe — that was part of the soldier's rations during World War I. To save time and effort, we used store-bought jelly instead of laboring over the stove as our original recipe required. We sandwiched it between peanut butter cookies for a fun back-to-school twist.

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Yields:: 31 serving(s)
Total Time:: 1 hr 15 mins

Ingredients

1 c.
creamy peanut butter
3/4 c.
packed light brown sugar
1
large egg
3/4 tsp.
baking soda
1/2 c.
peanuts, finely crushed
1/2 c.
Concord grape jam

Directions

1. Step 1Heat over to 350°F. Line 2 to 3 large baking sheets with parchment paper. In a large bowl, using an electric mixer, beat peanut butter, brown sugar, egg, and baking soda until fully incorporated.
2. Step 2Roll dough into 3/4-inch balls (about a level teaspoon each) and coat half the balls with chopped nuts.
3. Step 3Transfer balls to the prepared baking sheets, spacing them 2 inches apart. Bake until cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with any remaining balls if necessary.
4. Step 4Spread 1/2 tsp. jam on each plain cookie and sandwich with a nut-coated cookie.