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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 1 cup unsalted butter, cut into tablespoons, at room temperature
- 12 cup granulated sugar
- 14 cup packed brown sugar
- 23 cup natural-style peanut butter
- 1 teaspoon vanilla
- 34 teaspoon salt
- 2 cups flour
- 34 cup raspberry jam
Method
- Beat the butter in a large bowl with an electric mixer on medium speed 1 minute.
- Gradually add the sugars, beating until well blended, about 1 1/2 minutes.
- Mix the peanut butter, vanilla and salt; lower the speed to medium low.
- Beat until light and fluffy, about 3 minutes; lower the speed to low.
- Beat in the flour slowly, until just blended.
- Turn the dough out onto a work surface; divide the dough in half.
- Shape into 2 disks.
- Wrap each disk inplastic; refridgerate untill chilled, about 2 hours (dough can be chilled up to 2 days).
- Heat oven to 350 degrees.
- Place one of the chilled disks on a lightly floured work surface; roll the dough to a thicknes of less than 1/4 inch.
- Cut into cookies with a 1 3/4 inch round cookie cutter; transfer to parchment-lined baking sheets, spacing cookies about 3/4 inch apart.
- (Gather up scraps; rewrap.
- Chill 15 minutes before rerolling and cutting.
- ).
- Bake one cookie sheet at a time until cookies are just firm but not browned, 18-20 minutes.
- Cool on a baking sheets 10 minutes; transfer to a wire rack.
- Cool completely.
- Repeat with remaining dough.
- Spread half of the cookies with 1 tsp of of raspberry jam each; top with remaining cookies, forming sandwiches.
