Peanut Butter Shortbread Cookies with Raspberry Jam

Name: Peanut Butter Shortbread Cookies with Raspberry Jam
Total time: 88 min
Ingredients: 2 ½ Cup all-purpose flour; 1/2 Tsp. salt; 1/2 Tsp. cinnamon; 1 Cup (2 sticks) unsalted butter, room temperature; 1 Cup granulated sugar; 3/4 Cup peanut butter, smooth; 2 Teaspoons vanilla extract; 6 Tablespoons unsalted butter, room temperature; 1/2 Cup peanut butter, smooth; 1 ¾ Cup confectioner’s sugar; 1 Tsp. vanilla extract; 1/4 Tsp. salt; 1 – 2 Tbsp. whole milk; 1 – 2 Tsp. dark pink gel food color; 1 – 2 drops vodka; Edible gold leaf, optional; 2 Packages (6 ounces each) Driscoll’s Raspberries; 5 ½ Tsp. lemon juice; 1 Tsp. ground cardamom

www.driscolls.com

The good ol’ PB&J cookie has been elevated to an elegant pastry. With your own raspberry jam, this peanut butter shortbread cookie melts in your mouth!

View full recipe on www.driscolls.com

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