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Ingredients

Jam
  • 2 Packages (6 ounces each) Driscoll’s Raspberries
  • 1 Cup granulated sugar
  • 5 ½ Tsp. lemon juice
  • 1 Tsp. ground cardamom
Cookies
  • 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
Frosting and decoration
  • 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

Directions

Jam
  1. PLACE 2 packages (6 ounces each) raspberries into a medium saucepan.
  2. ADD 1 cup granulated sugar, 5 ½ teaspoons lemon juice, and 1 teaspoon ground cardamom.
  3. BRING to a boil and CRUSH raspberries until mixture is saucy and coarse.
  4. COOK 12 minutes over medium-high heat and STIR frequently to prevent sticking.
  5. REMOVE jam from heat and ALLOW jam to rest 2 – 3 minutes.
  6. CHECK jam for doneness by swiping a spoon over surface of jam. Jam should cling to spoon in a thick layer.
  7. TRANSFER jam to a sealable glass jar and INVERT jar and TURN JAR upright again to remove air bubbles.
  8. SET ASIDE jam to cool until needed.
Cookies
  1. PLACE 2 ½ cups all-purpose flour into a medium bowl.
  2. ADD 1/2 teaspoon salt and ADD 1/2 teaspoon cinnamon.
  3. WHISK to combine and SET ASIDE flour mixture.
  4. PLACE 1 cup (2 sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
  5. ADD 1 cup granulated sugar.
  6. MIX until very light and fluffy and SCRAPE DOWN sides of bowl as needed.
  7. ADD 3/4 cup peanut butter and 2 teaspoons vanilla extract.
  8. MIX until thoroughly combined.
  9. ADD half of flour mixture and MIX just until combined. Do not over mix.
  10. ADD remaining flour mixture and MIX just until combined. Do not over mix.
  11. WRAP dough in plastic wrap and FORM dough into a disc.
  12. REFRIGERATE dough for 2 hours or up to overnight.
  13. PREHEAT oven to 350°F.
  14. LINE 2 baking sheets with parchment paper and SET ASIDE.
  15. DUST a work surface lightly with flour and PLACE dough onto work surface and SPRINKLE dough lightly with flour.
  16. ROLL OUT dough to about 1/4-inch thickness and SPRINKLE dough with additional flour as needed.
  17. CUT OUT cookies using a 2 ¼ inch fluted cookie cutter.
  18. TRANSFER cookies to prepared baking sheets and CHILL in freezer 10 minutes.
  19. BAKE 17 – 22 minutes or until golden brown in color.
  20. SET ASIDE cookies to cool to room temperature.
Frosting and decoration
  1. FIT a piping bag with a small round tip and SET ASIDE.
  2. PLACE 6 tablespoons unsalted butter into a mixing bowl or the bowl of a stand mixer.
  3. ADD 1/2 cup peanut butter.
  4. WHISK until thoroughly combined.
  5. ADD 1 ¾ cup confectioners’ sugar.
  6. ADD 1 teaspoon vanilla extract and ADD 1/4 teaspoon salt.
  7. MIX until smooth.
  8. CHECK frosting and ADD 1 – 2 teaspoons whole milk gradually until frosting is a pipeable consistency.
  9. TRANSFER frosting to prepared piping bag and SET ASIDE.
  10. PLACE 1 – 2 teaspoons dark pink food gel color into a small bowl.
  11. ADD 1 – 2 drops vodka and STIR until combined.
  12. PAINT a stripe across half of the cookies using a pastry brush.
  13. GARNISH with edible gold leaf, if using.
  14. PIPE frosting around the outer rim of half the cookies and LEAVE a 1/8-inch border around edges.
  15. PLACE a dollop of jam in the center of frosting. (REFRIGERATE any remaining jam for up to 4 weeks.)
  16. PLACE a decorated cookie top onto filled cookie bottom and PRESS down gently to SEAL frosting so jam does not leak.
  17. SERVE immediately or STORE in an airtight container for up to 2 weeks.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g