Pb&J Nutjammer Cookies

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup unsalted peanuts, finely chopped
• 1/2 cup grape jelly
• 1 large egg, lightly beaten
• 1/4 cup coarse sugar

1. In a large bowl, cream butter and cream cheese until blended. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
2. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
3. Preheat oven to 375u0b0. In a small bowl, mix peanuts and jelly until blended. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a 2-1/2-in. square cookie cutter. Place half of the squares 1 in. apart on parchment paper-lined
4. . Lightly brush egg over pastry. Place 1 teaspoon filling in center; top with remaining dough squares. Using a fork, press edges to seal. Brush tops with egg; sprinkle with sugar.
5. Bake 15-18 minutes or until lightly browned. Remove from pans to wire racks to cool.

butter, cream cheese, vanilla, flour, baking powder, unsalted peanuts, grape jelly, egg, coarse sugar

Taken from www.tasteofhome.com/recipes/pb-j-nutjammer-cookies/ (may not work)