PBJ Sandwich Cookies

• 1/2 pound (2 sticks) unsalted butter, softened, more for greasing baking sheets
• 1 cup sugar
• 3/4 cup peanut butter, chunky or smooth
• 1 egg
• 3 cups all-purpose flour, more for work surface
• Pinch salt
• 1 teaspoon baking powder
• 1 tablespoon milk, or as needed
• 1 teaspoon vanilla extract
• 1/2 cup fruit jam or jelly

1. Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
2. In a bowl, combine flour, salt and baking powder.
3. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle.
4. Stir in the vanilla.
5. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
6. Heat oven to 400 degrees.
7. Lightly grease 1 or 2 baking sheets.
8. Cut slices about 1/8-inch thick from chilled or frozen log.
9. Bake until edges are lightly brown and center set, 6 to 10 minutes.
10. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
11. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

unsalted butter, sugar, peanut butter, egg, allpurpose flour, salt, baking powder, milk, vanilla, fruit jam

Taken from cooking.nytimes.com/recipes/1012746 (may not work)