2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla paste
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups strawberry jam
1/2 cup honey roasted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Grease a 9×13 by 2-inch cake pan. Line it with parchment paper allowing sides to hang over. Make sure and grease well with non stick cooking spray.
In a large bowl beat together the butter and sugar till light and creamy. Add in the vanilla paste, eggs and peanut butter. Beat well till fluffy.
Using a medium sized bowl combine the flour, baking powder and salt. Toss to combine. Gradually add in the flour to the creamy butter mixture on low. Mix till all flour is combined. Using 2/3 of the peanut butter dough, press into the bottom of the baking pan. Spread the entire jar of jam over the top of the dough. Drop spoonfuls of left over dough over the top of the jelly. Sprinkle with honey roasted peanuts. Bake for 45 minutes in the center of the oven or until golden brown.
Remove from the oven and allow to cool thoroughly before cutting. Using the “parchment sling” remove from pan and cut into squares.
Bakery Style Snickerdoodle Cookies
1/2 cup unsalted butter, softened
1/2 cup butter flavored crisco
1 1/2 cup sugar
2 teaspoon vanilla paste
2 3/4 cup all purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Using a hand mixer or stand mixer cream together the butter and crisco with the sugar. Add in eggs and vanilla paste and beat. In a medium sized bowl combine the flour, cream of tartar, baking soda and salt. Slowly add flour mixture to the mixing bowl with creamed butter. Slowly mix together until all of the flour is well combined.
Place cinnamon, nutmeg and sugar in a small bowl. Mix well and set aside to use as cookie coating. Using a large cookie scoop, place large rounds into the cinnamon sugar mixture. Toss to coat and place on baking sheet. Allow 3 inches between each scoop for spreading while baking. Place into the center of oven and bake for 10 minutes. Cookies will be lightly golden and soft. Remove from oven and allow to sit 1 minute before placing on a cooling rack to cool.
Makes 2 dozen