Peanut butter cookies with jam and shortbread crumbs

Ingredients:

• 2 tbsp. (500 gr.) peanut butter
• 2/3 cup coarsely chopped salted peanuts
• 225 g of butter at room temperature
• 1.5 cups of sugar
• 1 tsp vanilla extract
• 2 eggs, category CB, at room temperature
• 3 cups of wheat flour
• 1 teaspoon baking powder
• 1.5 tsp fine salt
• 1.5 cups (500 g) raspberry or other jam

Preparation:

1. In the bowl of an electric mixer fitted with a pastry paddle attachment, beat the butter and sugar on medium speed until the mixture turns light yellow, about 2 minutes. Reduce the mixer to low speed, add the vanilla extract, eggs, and peanut butter, and combine.
   
   In a small bowl, combine the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix well until a dough forms.
2. Grease a 23x33x5 cm cake pan. Line it with parchment paper, then grease it again and dust with flour.
   
   
3. Spoon 2/3 of the dough into the prepared pan and smooth it out with a knife or spatula. Spread the jam evenly over the dough. Scatter the remaining dough in small balls over the jam. Don't worry if the jam isn't completely covered; the dough will spread in the oven.
   
   
4. Sprinkle the top of the pie with chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into squares.