DIY P.B. &J. cookies

PB&J Cookies/Fairy Bread Biscuits
(adapted from Martha Stewart's sugar cookie recipe, makes approx 60 cookies or 30 sandwiched cookies - feel free to halve recipe)
600g sifted plain flour (approx 4 US cups)
1 teaspoon baking powder
1/2 teaspoon salt
225g unsalted butter, room temperature
400g granulated sugar (approx 2 US cups)
2 large eggs
2 teaspoons pure vanilla extract

For PB&J cookies: peanut butter (or a substitute), jam of your choice
For Fairy Bread biscuits: sprinkles (100s & 1000s to us Aussies), 100g salted butter, 200-250g icing sugar

Sift flour, baking powder, and salt into a bowl. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If you're like me and don't have a paddle attachment, a regular mixer works fine on high speed, scraping the bowl down with a spatula every now and then) Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. The mixture should form a soft & easy to handle, but not sticky dough. Divide dough into quarters; use your hands to roll each quarter into a rectangular block, about 4cmx5cm thick. (If the dough gets too soft, chill it for 10 mins so that it firms up) Using your thumbs and forefingers, pinch along the middle of the top and the two sides to form indents along the length of the block, so that the dough resembles a bread loaf. (See photo below) Keep the bottom of the block flat. Wrap in clingfilm and refrigerate until firm; at least 1 hour or overnight.

Preheat oven to 180 degrees C and line baking sheets with baking paper. Remove dough from the fridge and use a sharp knife to slice 0.4cm slices of 'bread'. Slice them thinner if you plan on sandwiching two slices together in your final cookies. Place on baking sheet, leaving at least 3cm between each cookie. While you are slicing up your dough, place your prepared sheets of sliced cookies in the fridge to stay cool. Bake for 15-18 minutes, until edges turn golden. Let cool on baking sheets on wire rack.

When completely cool, spread peanut butter & jam on the cookies, sandwiching two together if you prefer, or you can keep them open. If you are making the fairy bread biscuits, remove butter from fridge 30 mins before starting. Beat butter with an electric mixer on high until it is fluffy and pale. Sift icing sugar in, beating to combine. You can keep adding icing sugar until it reaches your desired consistensy. Spread thinly over biscuits and dip into sprinkles. Can be stored for several days in an airtight container.

http://www.raspberricupcakes.com/2010/08/pb-cookiesfairy-bread-biscuits.html