Peanut Butter & Jelly Cutouts

Name: Peanut Butter & Jelly Cutouts
Yield: 24
Ingredients: 1 ½ cups all-purpose flour; ¼ tsp baking soda; ¼ tsp salt; ½ cup butter, softened; ½ cup peanut butter; ½ cup granulated sugar; ½ cup packed brown sugar; 1 egg; 1 tsp vanilla extract; ½ cup jelly, any flavor; Powdered sugar

Peanut butter makes these flaky wafers the ultimate platform for showing off homemade jam or jelly.

Peanut butter makes these flaky wafers the ultimate platform for showing off homemade jam or jelly. Little windows give a peek into the filling inside. Assemble them a day ahead for soft cookies or an hour or two before serving for crisp ones. Baked cutouts can be frozen then assembled quickly for unexpected guests or to satisfy a sudden craving.

Makes 24 servings

Ingredients

1 ½ cups all-purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 tsp vanilla extract
½ cup jelly, any flavor
Powdered sugar

Directions

In a medium bowl stir together flour, baking soda and salt; set aside. In a large bowl beat together butter, peanut butter, granulated sugar and brown sugar about 1 minute or until well combined. Beat in egg and vanilla. Gradually beat in flour mixture on low until combined, scraping sides of bowl. Cover and chill at least 1½ hours or overnight.
Preheat oven to 350°F. On a lightly floured surface, roll out half of the dough at a time to ⅛-inch thickness. Using floured cookie cutters, cut into desired shapes. In half of the cookies, use a smaller floured cookie cutter to cut out a shape as a window for the top of the finished cookie. Place on ungreased cookie sheets. Bake 7 to 9 minutes or until golden brown on bottom. Remove to cooling rack; cool completely.
Before serving, spread about 1 teaspoon jelly on the cookies without cutouts. Top with remaining cookies, pressing gently. Sift powdered sugar over top. Store in loosely covered container.