PB+J Christmas Wreath Cookies

PB+J Christmas Wreath Cookies

For the cookies:
3/4 cup Peanut Butter & Co.'s Dark Chocolatey Dreams Peanut Butter
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) Cranberry Raspberry Sage Jam

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

1. Preheat the oven to 350°F. Line 2 large baking sheets with silpat liners or parchment paper.

2. 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 times to form it into a ball, then flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

3. 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.)