Peanut Butter and Jelly Sandwich Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup creamy peanut butter 
• 2  egg whites 
• 1.8 cups flour all-purpose
• 0.8 cup low-sugar strawberry spread 
• 0.3 cup butter softened
• 0.1 teaspoon salt 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Beat margarine and peanut butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well.
2. Add egg whites and vanilla; beat well.
3. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, mixing well.
4. Shape dough into 40 (1-inch) balls.
5. Place balls 2 inches apart on cookie sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass.
6. Bake at 350 for 8 minutes or until lightly browned. Cool slightly on cookie sheets; remove from cookie sheets, and let cool completely on wire racks.
7. Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.