Output: 15 to 20 units
Resting time : 1 hour
Cooking time : 10 minutes
Ingredients
- 125 ml (1/2 cup) unsalted butter, kneaded
- 125 ml (1/2 cup) peanut butter
- 125 ml (1/2 cup) brown sugar
- 125 ml (1/2 cup) raspberry jam
- 2 eggs
- 15 ml (1 tablespoon) vanilla extract
- 375 ml (1 ½ cups) flour
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a bowl, whisk together butter, peanut butter, brown sugar and jam.
- Beat in eggs and vanilla extract.
- Gradually stir in flour.
- Shape dough into a ball on work surface.
- At this stage, the dough can be wrapped in cling film and stored in the freezer.
- Otherwise, refrigerate for 1 hour.
- Cut the dough into ½” thick rounds.
- On a baking sheet lined with a silicone mat, arrange the dough pieces.
- Using a fork, decorate the top of the cookies, then bake for 10 minutes.
- Leave to cool.
