CRACKD PEANUT BUTTER & JAM COOKIES

1. Preheat your oven to 350° F
2. Line two baking sheets with parchment paper or silicone baking mats
3. In a large mixing bowl, cream the butter with an electric mixer until nice and creamy. Add the peanut butter and mix until it's just combined with the butter. Add the granulated and brown sugars, and mix until well creamed together with the butters. Add the Crackd® The No-Egg-Egg® and vanilla and mix until just combined.
4. Add the baking powder, salt, and flour and mix, scraping the sides of the bowl as needed, just until the last streaks of flour disappear into the dough.
5. Roll the dough into balls bout 1 1/2 tablespoons (38 to 40 grams) in size. Add some extra sugar into the measuring cup you used for the flour or sugar earlier on. Roll each ball in the sugar and place onto the prepared baking sheets about 2 inches apart. Use a fork to lightly press the traditional crisscross design into the cookies.
6. Use your thumb or the round part of a spoon to gently press an indent into the center of each cookie on top of the crisscross, and spoon in about 1 teaspoon of preserves into the center of each cookie. Caution, don’t press too hard, the jam will leak through the bottom.
7. Bake the cookies for 10 minutes. The edges will appear just golden brown and “set”. Let cookies cool about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
8. Store leftovers in an airtight container at room temperature for up to 5 days or 7 days in the fridge.

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