Peanut Butter & Jelly Cookies :-)

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 3/4 cup unsalted peanuts
• 1/2 cup unsalted butter
• 1/2 cup superfine sugar
• 1/3 cup light brown sugar (packed)
• 1 tablespoon seedless raspberry jam or 1 tablespoon preserves
• 1/2 cup peanut butter (creamy or chunky)
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder

Recipe

• 1 lightly grease two baking sheets or line with parchment paper.
• 2 spread the peanuts on a baking sheet and roast in the oven for 5 minutes, until they begin to brown.
• 3 allow to cool then chop coarsely.
• 4 beat the butter, superfine sugar and brown sugar until light and fluffy.
• 5 add the jam or preserves, peanut butter, and vanilla; beat until mixed thoroughly.
• 6 gradually add the beaten egg, beating well after each little bit is added.
• 7 sift the flour and baking powder into a bowl.
• 8 stir into the mixture with the chopped nuts to make a soft dough.
• 9 wrap the dough in plastic wrap and chill in the refrigerator for one hour.
• 10 preheat oven to 350 degrees fahrenheit.
• 11 divide the dough into 24 pieces.
• 12 roll each piece into a ball the size of a walnut.
• 13 put the cookies onto the prepared baking sheets, spacing them well apart.
• 14 flatten slightly with a fork.
• 15 bake for 15 minutes or until golden brown.
• 16 leave on the baking sheets for 3 to 4 minutes; remove with a thin metal spatula.
• 17 cool on a wire rack.