PB and J Heartprint Cookies

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt, set aside. In the bowl of a stand mixer, beat peanut butter and butter on medium speed until smooth. Add in the brown sugar and white sugar, beating until batter is fluffy, about 2 minutes. Add the egg and vanilla, and beat until incorporated. Reduce the mixer speed to low add in the dry ingredients and beat until flour just disappears into the batter.

Scoop out teaspoons of dough and roll into balls. Place 2 dough balls on a baking sheet, placing them right next to each other. Press your thumbs into each ball to make an indentation. Press into the center of the two balls, dragging your finger down and mold the two balls into a heart shape. Continue this process until all the dough is done. Click on the related blog link for photo tutorial.

Bake cookies for about 8 minutes. Remove from oven, and with the bottom of a wooden spatula handle, re-press the heart shape. Return the cookies back to the oven and bake for another 5 minutes, or until edges are golden brown. Then remove the cookies from the oven and transfer cookies to a cooling rack.

Heat jam in a microwave safe bowl for about 30 seconds—just to loosen it up. Spoon a little bit of jam into the center of the heart and distribute it to fill the heart.

Recipe adapted from Martha Stewart. Idea of heart cookies from Munchkin Munchies.