PB&J Christmas Wreath Cookies

You'll Need:
For the cookies
3/4 cup Peanut Butter & Co.'s Dark Chocolatey Dreams
1/4 cup unsalted butter, at room temperature
1 cup brown sugar
1 large egg
2 tsp. pure vanilla extract
1 cup all-purpose flour, plus more to roll out the dough
1/2 tsp. baking powder
1/2 tsp. fine salt

For the icing
1 cup powdered sugar
2-4 tbsp. water

For the filling
About 5 tbsp. (or more) Trade Street Jam Co.'s Cranberry Raspberry Sage Jam

For decorating
Dried fruit, sugared rosemary, dried hibiscus, dried cornflowers, and/or pistachios

Directions:
Preheat the oven to 350°F. Line 2 large baking sheets with silicone sheets or parchment paper.

For the cookies, cream together the peanut butter, butter, and sugar, and then stir in the egg and vanilla. Add the flour, baking powder, and salt, and stir to combine. Knead the dough a couple of times to form it into a ball, then flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

Roll the dough out onto a lightly floured surface until it’s about 1/4 inch thick. Using a 2 1/2" round fluted cookie or biscuit cutter, stamp out circles, and then arrange the cookies about 1 inch apart on the prepared baking sheets. Using a 1" round fluted cutter, cut out the center of half of the cookies, as these will be the wreaths. Collect the dough scraps, re-roll the dough, and stamp out more cookies until all the dough is used. (Try to not have to re-roll more than 3 times because the dough gets harder to work with as more flour gets incorporated into it.

Bake the cookies 1 tray at a time until golden brown, about 9 to 11 minutes. Let the cookies cool for 10 minutes on the tray, and then transfer them to a wire rack to cool completely.

Once the cookies are cool, make the icing. While stirring, gradually add enough water to the powdered sugar so it reaches your desired consistency.

Dip the wreath cookie tops in icing, only working with a few at a time, and let the excess drip off. Quickly decorate as you have about one minute to do so before the icing dries and toppings will no longer stick. Once decorated, let the icing dry completely.

Spread 1-2 tsp. jam on the bottom cookies, and sandwich the wreaths on top, gently pressing down so that the jam peeks through the center. Serve.

Yield: 15-17 cookie sandwiches

Recipe created for Peanut Butter & Co. by Ashley of Trade Street Jam Co.