Recipe + Photo by April Viar 

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!