Peanut Butter Base Dough (recipe follows)
1/2 cup (6 ounces) jam of choice
1 1/2 cups (6 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (12 ounces) unsalted butter, at room temperature
1 cup (7 ounces) light brown sugar, firmly packed
1 cup (8 ounces) smooth peanut butter
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Dough can be stored, airtight, in the refrigerator for up to a week or in the freezer for up to a month.
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