Is it too early for Valentine's Day cookies? Ok, maybe just a tad... but I couldn't resist these adorable peanut butter & jam heart cookies when I saw them in the February issue of Martha Stewart Living! Plus, today's National Peanut Butter Day (apparently), so it works.
I was never a big fan of peanut butter cookies - you know, the classic ones with the tic-tac-toe like fork prints? Maybe it was because I made them once as a teenager and they just came out so dry... I'm sure I must've overworked the dough. Since then, I've just had this false impression about them and never attempted any sort of peanut butter cookies again...until now.
The fact that these cookies are paired with jam definitely upped the appeal factor for me - now who doesn't love peanut butter & jelly? I feel the need to go off on a tangent for a second to ask how you make your PB&J sandwich - honestly, before college, I was completely unaware that there was more than this one way: Take a slice of bread, spread some jam on that slice. Then take another slice, spread some creamy (or crunchy, I like both) peanut butter on that slice of bread and put the two together... that's how you make yours, right?? Well, to my horror, one of my college friends showed me that their way of making a PB&J sandwich was by slathering the jam right on top of the peanut butter... on the same slice of bread! And what's even more appalling, is that when I was first dating my husband, I witnessed him doing the same thing... of course, I think I have him converted now. How do you make your sandwich?
Back to the cookie - as predicted, the raspberry jam was just the right complement to the peanut butter in this cookie... it's really up to you how much or little you want in them - I tried creating deeper hearts so I could use more jam since I really didn't want that dry cookie... I loved them this way, and of course, you could substitute your favorite flavor jam for this one.
This is a pretty quick and easy recipe to mix up - and if you have little ones in your house, I'm sure their little fingers would love to help make these PB&J cookies!
Peanut Butter and Jam Heart Cookies
from Martha Stewart Living, February 2011
Makes about 2 dozen
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1/3 cup raspberry jam, stirred to loosen
- Whisk together flour, baking powder, and 1/4 teaspoon salt. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in peanut butter, then egg. Reduce speed to low, and beat in flour mixture until dough forms. If dough is sticky, refrigerate for 5 to 10 minutes.
- Preheat oven to 350 degrees. Roll dough into 1 1/2-inch balls (about 2 tablespoons each). Arrange on parchment-lined baking sheets, spacing 1 1/2 inches apart. Press into 1 3/4-inch rounds. Press hearts into centers using your fingertips. Refrigerate for 20 minutes.
- Bake for 12 minutes. Remove from oven, and reshape hearts using your fingertips or the handle of a wooden spoon. Fill indentation of each with a generous 1/2 teaspoon jam to form a heart. Bake until cookies are firm, 6 to 7 minutes more.