Ingredients for Pb J Shortbread Sandwiches
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
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How to Make Pb J Shortbread Sandwiches
- Cream together 1 cup (2 sticks) unsalted butter in a large bowl using an electric mixer on medium speed for 1 minute.
- Gradually add ¾ cup granulated sugar and ¼ cup packed brown sugar, beating until well combined (about 1 ½ minutes).
- Stir in ½ cup creamy peanut butter, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Reduce mixer speed to medium-low.
- Beat until light and fluffy (about 3 minutes).
- Reduce speed to low.
- Gradually add 2 cups all-purpose flour, mixing until just combined.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half.
- Shape each half into a disk.
- Wrap each disk in plastic wrap.
- Refrigerate for at least 2 hours, or until chilled.
- Preheat oven to 350°F (175°C).
- Place one chilled disk on a lightly floured surface.
- Roll the dough to ¼ inch thickness.
- Use a 1 ¾ inch round cookie cutter to cut out cookies.
- Transfer cookies to parchment-lined baking sheets, spacing them ¾ inch apart.
- Bake one sheet at a time until cookies are firm but not browned (18-20 minutes).
- Cool on baking sheets for 10 minutes.
- Transfer cookies to a wire rack to cool completely.
- Repeat with the remaining dough.
- Spread 1 teaspoon of raspberry jam onto half of the cooled cookies.
- Top with the remaining cookies to make sandwiches.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
19g
Carbs
5g
