These North American-influenced cookies, made with raspberry jam and peanut butter, are sure to be a gourmet hit this holiday season!
Prep Time: 30 minutes
Rest Time: 8 hours
Baking Time: 20 minutes at 350°F (180°C)
Difficulty: easy
Yield: 8 cookies
For the dough
For the filling
1. Prepare the filling the day before: Place 1 tbsp. jam in 4 ice cube trays (1 tbsp. per tray). Place 1 tbsp. peanut butter in 4 other ice cube trays (1 tbsp. per tray). Freeze for about 8 hours.
2. The next day, preheat the oven to 350°F (180°C). Place the butter, peanut butter, sugar, salt and egg in a bowl and mix with an electric mixer until the mixture begins to whiten.
3. Add the flour, mix and work quickly to a smooth dough.
4. On a lightly floured work surface, shape 16 balls and flatten with the palm of your hand. Cut out shapes so that all cookies are the same size.
5. Remove the jam and peanut butter cubes. Place a cube of jam and a cube of peanut butter in the center of half the cookies.
6. Place another cookie on top.
7. Press the edges together to prevent the peanut butter and raspberry jam from escaping during cooking.
8. Place the cookies on a baking sheet lined with baking paper and flatten slightly.
9. Bake for about 20 minutes at 350°F (180°C).
Tip: the cookies keep for about 1 week in an airtight tin.
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