1/3cupstrawberry jam1/2 tsp. per cookie, I rounded up to be safe
Peanut Butter Frosting:
1/4cuppeanut butter
1/4cupplus 2 Tbsp. confectioners' sugar
1 1/2Tbsp.milk
Instructions
Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.
In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.
Using a small (1 tablespoon) cookie scoop, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.
In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.
Notes
Recipe source: Everyday With Rachel Ray magazine.Note: The FoodNetwork website has this recipe posted online but it is missing ingredients. Don't follow that recipe! The recipe above is complete.