Lisa Loeb'S Peanut Butter And Jelly Cookies

• 2 sticks (1 cup) unsalted butter, softened
• 1 cup (packed) dark brown sugar
• 3/4 cup creamy natural peanut butter
• 1 large egg
• 3 cups whole-wheat flour
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon whole milk
• 1/2 cup all-fruit jam (such as St. Dalfour's Four Fruits)

1. Using an electric mixer, beat butter and sugar at high speed until light and fluffy, about 2 minutes. Add peanut butter and beat until thoroughly incorporated, about 30 seconds. Scrape down bowl, add the egg, and beat until smooth, about 20 seconds.
2. In a large bowl, whisk together flour, salt, and baking powder. Add dry ingredients to butter-sugar mixture and beat at low speed until just combined, about 1 minute. Scrape down bowl, then add milk and beat at low speed until just combined, about 30 seconds.
3. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of waxed paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (Dough can be made ahead and frozen in an airtight bag for up to 6 months).
4. Preheat oven to 400u0b0F and lightly butter 2 large baking sheets.
5. Cut each log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on prepared baking sheets. Top each cookie with a 1/2-teaspoon dollop of jam.
6. Bake cookies until edges are lightly browned and centers are set, about 10 minutes. Cool on sheets 2 minutes, then transfer to a rack to cool completely. (Cookies will keep, stored in a covered container at room temperature, up to 2 days.)

unsalted butter, brown sugar, natural peanut butter, egg, wholewheat flour, kosher salt, baking powder, milk, allfruit

Taken from www.epicurious.com/recipes/food/views/lisa-loebs-peanut-butter-and-jelly-cookies-242769 (may not work)