Ingredients

• 1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred
• 1/2 cup packed light brown sugar
• 1/3 cup unsalted butter
• 1/4 cup honey
• 1 large egg
• 2 cups Pillsbury BEST® All Purpose Flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups Smucker's® Strawberry Jelly

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Instructions

1. Mix peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
2. Remove portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a "sheet" about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle.)
3. Heat oven to 350F. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or "windows" in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
4. Bake all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the "window" cookies.