Recipe + Photo by April Viar 

Shortbread cookies topped with peanut butter and jelly

Presenting PB & Jelly Shortbread Cookies! A delightful twist on a beloved flavor combination. These cookies feature a buttery shortbread base, topped with raspberry jam and a touch of creamy peanut butter. Perfect for any occasion. 

Servings: 40 cookies 

INGREDIENTS 

  • 2 tbsp creamy peanut butter 
  • 1/2 cup raspberry jam
  • 2 cups flour, sifted 
  • 1/2 cup sugar 
  • 1 tsp vanilla 
  • 1 cup vegan butter, softened to room temperature 
  • 1 tbsp powdered sugar

DIRECTIONS 

  • Preheat the oven to 375 F and line a baking sheet with parchment paper. 
  • In a large bowl, combine the sugar and butter, creaming together until light and fluffy. Gradually add the flour, mixing until well Incorporated. 
  • Shape the dough into 1-inch balls and place them on the prepared baking sheet. Using the back of a teaspoon measuring spoon, make an indent in the center of each dough ball. Fill the indentation with raspberry jam.
  • Bake for 15 to 20 minutes or until the edges are golden brown. Remove from the oven and immediately add a dab of peanut butter on top of the raspberry jam. Sprinkle with powdered sugar and enjoy right away! 
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