Peanut Butter Linzer Cookies

Peanut Butter Linzer Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

13 minutes

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup JUSTIN’S® Classic or Honey Peanut Butter
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/3 cup powdered sugar
1/2 cup raspberry preserves

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In the bowl of an electric mixer, beat the butter, sugars, and peanut butter on medium speed until smooth. Beat in egg and vanilla. In a separate, medium bowl, whisk together the flour, salt, and baking powder. Add to butter mixture, and mix on low speed until just incorporated.
  3. Roll dough to 1/4-inch thickness on a well-floured surface. Cut dough with a 2 1/2-inch heart-shaped cookie cutter. Reroll scraps, and repeat process. Place half of the cut-outs on parchment paper-lined baking sheets. Using a 1-inch heart-shaped cutter, cut out and remove dough star shapes from the center of the remaining half of dough rounds. Transfer dough rounds with heart cutouts removed to lined baking sheets.
  4. Bake cookies 12 to 13 minutes, or until lightly browned. Transfer pans to wire racks, and cool cookies completely.
  5. Sift powdered sugar over cookies with star cutouts. Spread 1 1/2 teaspoons preserves on one side of remaining cookies. Place a heart cutout cookie, powdered sugar side up, over each jam covered cookie, and gently press.
INGREDIENTS

1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup JUSTIN’S® Classic or Honey Peanut Butter
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/3 cup powdered sugar
1/2 cup raspberry preserves

DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. In the bowl of an electric mixer, beat the butter, sugars, and peanut butter on medium speed until smooth. Beat in egg and vanilla. In a separate, medium bowl, whisk together the flour, salt, and baking powder. Add to butter mixture, and mix on low speed until just incorporated.
  3. Roll dough to 1/4-inch thickness on a well-floured surface. Cut dough with a 2 1/2-inch heart-shaped cookie cutter. Reroll scraps, and repeat process. Place half of the cut-outs on parchment paper-lined baking sheets. Using a 1-inch heart-shaped cutter, cut out and remove dough star shapes from the center of the remaining half of dough rounds. Transfer dough rounds with heart cutouts removed to lined baking sheets.
  4. Bake cookies 12 to 13 minutes, or until lightly browned. Transfer pans to wire racks, and cool cookies completely.
  5. Sift powdered sugar over cookies with star cutouts. Spread 1 1/2 teaspoons preserves on one side of remaining cookies. Place a heart cutout cookie, powdered sugar side up, over each jam covered cookie, and gently press.
Great Summer Recipes
Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

Chocolate Hazelnut Cookie Dough Fudge closeup shot of 8 slices with sea salt sprinkles on a white background

Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.