Two classic flavours come together in these tasty cookies.
1 cup Flour
1 tsp salt
1/2 tsp baking soda
1/2 cup creamy peanut butter
1/4 cup butter, melted
1/2 cup brown sugar
1 large egg
1 tsp vanilla
white sugar for rolling
1 jar of your favourite jam, jelly, or marmalade
Preheat your oven to 375F.
Whisk the flour, salt and baking soda together. In a separate bowl, whisk together the peanut butter, butter, brown sugar, egg and vanilla. Add the dry ingredients to the wet and stir together until smooth. Using a spoon, form 1-inch balls. Roll each in granulated white sugar then place on a baking tray. Bake for 5 minutes.
Gently push each cookie down with the back of a small spoon, flattening it and forming a small depression in the center. Fill the center with a small spoonful of your favourite jelly. Return to the oven and bake for another 10 minutes or so.
Nothing says summer like a batch of warm freshly baked shortcakes drenched with fresh local strawberries and topped with whipped cream. This particular recipe for my gold standard shortcakes is surprisingly easy to make, all you really need to do is stir some cream into some flour and bake away. And there’s lots of room for improv when you’re making shortcake!