Food & Cooking Recipes Lunch Recipes Peanut Butter and Jelly Flower Sandwiches 3.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 16, 2018 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 20 slices white bread ¾ cup peanut butter ½ cup jelly Directions Spread one side of 10 slices of bread with peanut butter. Spread jelly over peanut butter. Cover jelly with remaining 10 slices bread. Using a 2 1/2-to-3-inch flower cookie cutter, cut out sandwiches, avoiding the crusts. If not serving immediately, cover with a damp paper towel or plastic wrap and refrigerate until ready to serve. Rate it Print