Pb&j Shortbread Sandwiches

• 1 cup unsalted butter, cut into tablespoons, at room temperature
• 12 cup granulated sugar
• 14 cup packed brown sugar
• 23 cup natural-style peanut butter
• 1 teaspoon vanilla
• 34 teaspoon salt
• 2 cups flour
• 34 cup raspberry jam

1. Beat the butter in a large bowl with an electric mixer on medium speed 1 minute.
2. Gradually add the sugars, beating until well blended, about 1 1/2 minutes.
3. Mix the peanut butter, vanilla and salt; lower the speed to medium low.
4. Beat until light and fluffy, about 3 minutes; lower the speed to low.
5. Beat in the flour slowly, until just blended.
6. Turn the dough out onto a work surface; divide the dough in half.
7. Shape into 2 disks.
8. Wrap each disk inplastic; refridgerate untill chilled, about 2 hours (dough can be chilled up to 2 days).
9. Heat oven to 350 degrees.
10. Place one of the chilled disks on a lightly floured work surface; roll the dough to a thicknes of less than 1/4 inch.
11. Cut into cookies with a 1 3/4 inch round cookie cutter; transfer to parchment-lined baking sheets, spacing cookies about 3/4 inch apart.
12. (Gather up scraps; rewrap.
13. Chill 15 minutes before rerolling and cutting.
14. ).
15. Bake one cookie sheet at a time until cookies are just firm but not browned, 18-20 minutes.
16. Cool on a baking sheets 10 minutes; transfer to a wire rack.
17. Cool completely.
18. Repeat with remaining dough.
19. Spread half of the cookies with 1 tsp of of raspberry jam each; top with remaining cookies, forming sandwiches.

unsalted butter, sugar, brown sugar, naturalstyle peanut butter, vanilla, salt, flour, raspberry jam

Taken from www.food.com/recipe/pb-j-shortbread-sandwiches-348862 (may not work)