6 tbsp unsalted butter, cool but firm
1/3 cup Black Cat Peanut Butter
1 cup sugar
1/4 tsp baking powder
1/8 tsp salt
2 large egg whites, well beaten
1 3/4 cups plus 1 tbsp Golden Cloud Flour, plus more for dusting work surface
For the Filling:
2/3 cup Black Cat Peanut Butter
140 g Hugo’s Jam
- For the Cookies: Combine butter, peanut butter, sugar, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until soft, about 5 minutes, then add egg whites in 4 or 5 additions. After incorporating, scrape bowl and beater with a flexible spatula; resume mixing on low and sprinkle in flour to form a soft dough. Divide in half and flatten into disks. If dough is too soft to roll, wrap in plastic and refrigerate until firm, about 30 minutes.
- Adjust oven rack to middle position and preheat to 180°C. On a generously floured surface, roll a portion of dough into a 5-inch square. Sprinkle with more flour, flip onto the other side, then dust again and roll until about 1/8 inch thick. If necessary, loosen dough from work surface with an offset spatula, then cut into 2-inch rounds, or whatever shape you prefer. Use spatula to transfer to a parchment-lined baking sheet, then gather scraps, re-roll, and cut again. Repeat with remaining dough. Bake cookies until pale gold around the very edges, about 12 minutes. Cool completely and store in an airtight container until ready to serve.
- For the Filling: Spread a tablespoon of peanut butter over the bottom of half the cookies, top with a teaspoon of jam or jelly, then sandwich with remaining cookies. Serve immediately or store in an airtight container up to 24 hours.