Preparation:
Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and and 1/2 cup powered sugar in large bowl until well blended. Beat in egg then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces. Flatten each into a disk. Wrap dough in plastic; chill overnight. Position e rack in center and 1 rack in bottom third of oven and preheat to 375ΓΈ. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface. Sprinkle generously with additional sugar. Roll our dough to generous 1/4-inch thickness, sprinkle with additional sugar to prevent sticking. using 3-inch heart shaoed cookie cutter cut out cookies. Transfer cookies to prepared cookie sheets, spacing 2-inches apart.Using small heart-shaped or round cookie cuttermake 1 hole in center half of cookies. Gather dough scraps and reshape into disk and refrigerate. Baked cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.) Stir chopped milk chocolate in top of double boiler over gently simmering water until melted and smooth. Remove chocolate from over water. Sift add- itional powdered sugar over cookies with hole.Place 1 solid cookie, bottom side up on work surface. Spread 1 teaspoon chocolate over. Spoon 1 scant tea- spoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole over jelly and pressing gently to adhere (ccokie are very tender) ( Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.) |
