Festive peanut butter cookies with strawberry jam filling

Ingredients:

• 110 g unsalted butter at room temperature
• 1/2 cup peanut butter
• 1/2 cup light brown sugar (packed firmly)
• 1/2 cup granulated sugar
• 1/2 tsp fine salt
• 1/2 tsp natural vanilla extract
• 1 large beaten egg
• 1.5 cups premium wheat flour
• 1 cup brown turbinado sugar or raw cane sugar
• Roasted and chopped peanuts (optional)
• Food coloring (optional)
• 1/3 cup strawberry jam

Preparation:

1. In a stand mixer fitted with a pastry attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the dough from the edges of the bowl toward the center.
   
   Then add the salt, vanilla extract, and egg and mix. Reduce the mixer speed and add the flour 1/2 cup at a time. Mix each time until the flour is completely incorporated, and scrape down the sides of the bowl as before.
   
   Once the dough is smooth, remove it from the mixer, transfer it to a container with a lid and refrigerate for at least 2 hours.
2. Preheat oven to 180 degrees Celsius. Line baking sheets with parchment paper.
3. Remove the dough from the refrigerator and use a tablespoon to scoop out some of the dough and roll it into a ball. Then, roll the ball in turbinado sugar and place it on a baking sheet.
   
   Repeat with the remaining balls, spacing them about 2.5 cm apart. Before coating, you can add crushed roasted peanuts or a drop of food coloring to the sugar for a more festive cookie experience!
4. Once all the balls are on the baking sheet, make an indentation in the center of each cookie using the back of a wooden spoon, a teaspoon, or, for old times' sake, the pad of your thumb. Fill the indentations with 1/2 teaspoon of strawberry preserves.
5. Bake until light golden brown, about 12 minutes. Transfer to a wire rack. Let the cookies cool completely before serving.