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Peanut Butter and Jelly Linzer Cookies
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A Note from Feedfeed
When the holidays roll around I set super lofty cookie goals. I see so many amazing cookies on Instagram and can't help but want to make them ALL. I furiously mix up cookie dough and stock my freezer to the gills with almost every type of cookie dough you can imagine. Then Christmas Eve rolls around and I turn my home into a cookie production kitchen, cranking out Christmas magic by the dozen. Last year I found myself with some extra peanut butter blossom dough and played around with the idea of PB & J linzer cookie. This year I knew I had to make it official so I tweaked the dough to the perfectly crisp biscuit and filled them with an easy store bought rasberry jam. They taste just like a PB & J Sandwich, but with more butter.
Eat them for breakfast, eat then for dessert or bring them to share with family and friends!
Recipe and Headnote by Molly Adams
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- Recipe Card
Prep time 2hrs
Cook time 12mins
Serves or Makes: 48 sandwich cookies
Recipe Card
For the Cookies:
ingredients
- 1 pound (4 sticks) unsalted butter, at room temperature
- 2 cups brown sugar
- 1 cup creamy peanut butter
- 4 tablespoons cream cheese, at room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 6 cups all purpose flour, plus more for rolling
- 2 teaspoon kosher salt
- 1 teaspoon baking powder
For Assembly:
ingredients
- 1 cup raspberry jam
- Powdered sugar, for dusting, optional
Method
Step 1
Add butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment and cream the butter and brown sugar for about 4 minutes, or until light and fluffy. Add peanut butter and cream cheese and beat for 2 more minutes. Add egg and vanilla and beat for 1 minute more.
Step 2
In a large bowl, sift together flour, salt and baking powder, then add to the bowl of the stand mixer and mix until no streaks of flour remain.
Step 3
Scrape the dough onto a lightly floured surface and divide in half. Press each dough half into a dish and wrap in parchment. Set in the fridge to chill for 1 hour.
Step 4
Once dough has chilled, preheat the oven to 350 ̊F and line two baking sheets with parchment paper.
Step 5
Working with 1 disc of dough at a time, roll out into a ¼ inch thick rectangle and cut out desired shapes using cookie cutters of choice. Using a smaller cutter, cut a ‘window’ in half of the cookies. Place on prepared sheet pans and bake for 12-14 minutes, or until lightly golden brown.
Step 6
Let cool completely, then flip whole cookies (the ones without windows) over and add about 1-2 teaspoons of raspberry jam to each. Top with the ‘windowed’ cookies, then dust with powdered sugar and serve.