These cookies are for the young and the young at heart! They are perfect to make with a helper, and they are seriously addictive enough to make it hard to give them away… (I know of what I speak – I ate six while they were warm…)

But give them away you must! Because who doesn’t love to receive a homemade treat for Valentine’s Day? One crumbly jam-kissed bite and the recipient will fall hopelessly in love! (I mean with the cookie, silly goose…)

Gather Up:
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, room temperature
½ cup sugar
½ cup packed brown sugar
1 cup creamy peanut butter
1 egg
3/4 cup raspberry jam, stirred to loosen

Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt.

Beat the butter and the sugars with a mixer on medium speed until pale and fluffy.

Beat in peanut butter and then egg.

On low speed, beat in flour mixture just until dough forms.

Roll dough into 1 ½ inch balls (about 2 tablespoons). Place on baking sheet and gently press into a small round, repairing any cracked dough with your fingers.

Make a gentle indentation in the cookie.

Bake for 11 minutes. Remove from oven and gently reshape the indentation.

Fill with a generous dollop of jam. Bake an additional 4 minutes until cookies are firm.

Remove to a wire rack to cool. Jam-filled cookies can be stored at room temperature for 2 days.

From: Martha Stewart Living, February 2011