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…)
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
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