Peanut Butter & Jelly Linzer Cookies use flaky wafers to show off homemade jam or jelly.

Peanut Butter & Jelly Cutouts

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. Need treats for spur-of-the-moment guests or to satisfy a sudden craving? Baked cutouts can be frozen then assembled quickly.

Makes 24 (2-inch) sandwich cookies


  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup desired jelly
  • Powdered sugar


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 1/8-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 smaller shape as a window for the top of the finished cookie. Place on ungreased cookie sheets. Bake for 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 smaller cutouts. Top with remaining cookies, pressing gently. Sift powdered sugar over top. Store in loosely covered container.