Pb J Shortbread Sandwiches
Indulge in the perfect balance of sweet, salty, and buttery goodness with these PB&J Shortbread Sandwiches. This recipe reinvents the classic peanut butter and jelly combo by pairing it with tender, melt-in-your-mouth shortbread cookies. Made with simple pantry staples like creamy peanut butter, seedless jam, and powdered sugar, these sandwiches are as easy to make as they are irresistible. The crisp shortbread cookies are baked to golden perfection, then layered with luscious peanut butter filling and a dollop of fruity raspberry or strawberry jam for a nostalgic twist on a childhood favorite. Perfect for afternoon tea, holiday platters, or just because, these delightful sandwich cookies are sure to impress.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Creamy peanut butter
- 60 grams Powdered sugar
- 120 grams Seedless raspberry or strawberry jam
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the vanilla extract and mix until incorporated.
Gradually add the all-purpose flour and salt, mixing on low speed until the dough starts to come together. Do not overmix.
Turn the dough out onto a clean surface and gently knead it a few times to bring it together. Divide the dough into two equal portions.
Roll out one portion of the dough on a lightly floured surface to a thickness of about 6mm (1/4 inch). Use a 5cm (2-inch) round cookie cutter to cut out circles and place them on the prepared baking sheets.
Repeat with the second portion of dough, ensuring you have an even number of cookies for sandwiching.
Bake the shortbread cookies in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn a light golden color. Be careful not to overbake.
Allow the cookies to cool completely on a wire rack before assembling the sandwiches.
To prepare the peanut butter filling, mix the creamy peanut butter and powdered sugar in a small bowl until smooth.
Spread a thin layer of the peanut butter mixture on the flat side of half the cookies.
Spread a thin layer of the jam on the flat side of the remaining cookies.
Gently press a peanut butter-coated cookie and a jam-coated cookie together to form a sandwich.
Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 455.6 g | 166% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 231.2 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
