Peanut Butter Shortbread Cookies with Raspberry Jam | Driscoll's

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