Peanut Butter and Jelly Sandwich Cookies

Ingredients:

• 1 cup premium flour
• 0.5 cup whole grain wheat flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 110 g unsalted butter at room temperature
• 0.5 cup granulated sugar
• 0.5 cups tightly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1.5 cups creamy peanut butter
• 2/3 tbsp. grape confiture "Concord"

Preparation:

1. In a medium bowl, combine the flour, whole-wheat flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract with a mixer on medium-high speed until light and fluffy, about 5 minutes.
2. Beat in the egg until fully incorporated, then add the peanut butter. Reduce mixer speed to low, stir in the flour mixture, and knead until smooth. Place the dough on a sheet of parchment paper and form it into a rectangle. Place another sheet of parchment paper on top and roll the dough into a 0.5 cm thick rectangle. Refrigerate until firm, about 1 hour.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Trim the edges of the dough and cut it into 4-cm squares. Place them 5 cm apart on 2 clean (unlined) baking sheets; press each square with the tines of a fork to create a crisscross pattern. Gather the scraps and refrigerate the dough until firm; reroll and cut out more cookies.
4. Bake, rotating the baking sheets halfway through, until the cookies are almost set, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Spoon about 1 teaspoon of grape preserves onto the cookies and top with a second cookie to create a sandwich.