Pb&j Shortbread Sandwiches

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1 cup unsalted butter, cut into tablespoons, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2/3 cup natural-style peanut butter
• 1 teaspoon vanilla
• 3/4 teaspoon salt
• 2 cups flour
• 3/4 cup raspberry jam

Recipe

• 1 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.
• 2 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).
• 3 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.).
• 4 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.
• 5 spread half of the cookies with 1 tsp of of raspberry jam each; top with remaining cookies, forming sandwiches.