I don’t normally do this (share recipes), but these are just too amazing to keep to myself (like how you always want to tell EVERYONE any sort of good news).
Jessica’s PB&J Shortbread:
- 1 cup (2 sticks) salted butter
- 2/3 cup sugar (I like organic raw cane sugar)
- 2 tablespoons peanut butter (I like organic creamy peanut butter)
- 2 cups flour (I like whole wheat pastry flour — I’m sure regular flour works too)
- 1/2 cup jam (I like blackberry jam)
- cookie cutters (I like heart shaped — always)
Preheat your oven to 325 degrees. Make sure butter is softened (not a melty puddle). Cream softened butter and sugar in a bowl. Add peanut butter and mix together. Then add flour, one cup at a time, folding it into the mixture. Once you have dough, roll it out and make shapes using your cookie cutters. Put the cookies on a nonstick baking pan. In the middle of each cookie, make a small indentation with your finger. Place a little bit of jam (I would say about 1/4 teaspoon) into the indentation. Bake for 20 minutes at 325 degrees. When you take your cookies out, they’ll be soft, so let them sit in the cookie sheet for a couple minutes to firm up before you move it to a wire rack to fully cool. And you’re done. Now you can relive your childhood memories for dessert. You’re welcome.
If you don’t like jam, these cookies go well with chocolate or just by themselves. They also go well with a cold glass of milk followed by a game of tag.