I was never too big into lunch meat. Growing up, peanut butter and jelly sandwiches were my go-to lunch. The pair is a classic combination that tastes good no matter how old you are! When I saw this on Annie's Eats, I flagged it and couldn't wait to make it. Since I've been baking every weekend, I thought that this weekend would be a great chance to finally give it a try. The best part is, my parents are having my grandparents over for dinner tonight to celebrate my grandma's birthday, so I am bringing this over to them to try so I don't eat it all myself (because if it were here, I would!).
8 tablespoons (1 stick) Unsalted Butter, at room temperature
1/4 cup Creamy Peanut Butter
1/2 cup Sugar
Pinch of Salt
1 teaspoon Vanilla Extract
1 1/4 cups Flour
2/3 cup Jam (I used strawberry)
Lightly spray a 9 inch pie plate (or spring form pan) with cooking spray. In a bowl, beat together the butter and peanut butter with an electric mixer until smooth. Add the sugar and salt and continue to beat until fluffy, about 2 minutes. Blend in the vanilla. On low speed, beat in the flour until just combined. Reserve 1/3 of the dough and shape it into a disc. Wrap it tightly in plastic wrap and freeze it for about 1 hour. Press the remaining dough into the prepared pan, leaving 1/2 an inch border to create a lip around the edge. Spread the jam in an even layer over the dough and refrigerate until the dough disc is firm. After about an hour, break the frozen dough disc into small crumbles and sprinkle evenly over the top of the jam. Bake at 350 degrees for about 50 minutes, or until the edges of the dough are golden brown. Transfer to a wire rack to cool completely before cutting. Cut the shortbread into wedges and serve.