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PB & J Cookies

If you refer back to the "Crazy for Curd" recipe on May 6, 2019 you can find the recipe for different flavors of curd. We used the Strawberry Curd we made to make these yummy cookies.


Fruit - the amount will depend on the type of fruit you are doing.

1 lb. Strawberries

1/4 Cup Unsalted Butter

1/2 Cup Sugar (white)

1 Tablespoon Cornstarch

1 Tablespoon Lemon Juice (can substitute and use lime juice or other fruit juice)

4 Egg Yolks

1 small Package Gelatin (no flavor)


1. Puree fruit (using "whole juice" setting on the Blendtec). Over a clean bowl or large measuring cup, pour the puree through a fine mesh sieve. This will remove seeds and extra pulp from the fruit.

2. In a small saucepan set over medium heat, melt butter. Remove pan from heat. Whisk in sugar, cornstarch, gelatin, fruit puree and lemon juice. Whisk in egg yolks one at a time until fully combined. Return mixture to heat. Continue whisking occasionally until thickened. Remove from heat.

3. Transfer to desired storage container. Cover and cool in fridge for a few hours before serving.

To make the Peanut Butter Cookies I just use the Hershey's Peanut Butter Cookie mix and follow the instructions on the box. However, I put the dough in mini muffin tins. One package of mix makes approximately 24 cookies.

Once the cookies come out of the oven, use a Honey Dipper to push the middle of the cookies down while they are warm. Let the cookies cool completely.

Add curd to each cookie to fill the hole you pushed into the cookie.

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