Recipes

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde