I have been on a big peanut butter and jelly kick lately, so when I saw this recipe I knew I had to make it. It really takes no time at all, and is essentially a one-bowl recipe. The original recipe instructs you to freeze the dough that is reserved for the topping, and then grate it onto the shortbread itself. To me, that was a waste of time, so I just took the extra dough and crumbled it with my fingers so that it looked like this before baking:
Peanut Butter and Jelly Shortbread Wedges
nonstick baking spray
Preheat oven to 350 degrees F. Coat bottom of 9-inch-diameter springform pan with nonstick spray.
Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.
Reserve 1/3 cup dough. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Crumble reserved dough over the jam layer.
Bake shortbread until dough edge is deep golden and dough on top looks dry and baked through, about 40-50 minutes.
Cool shortbread completely in pan. Release pan sides. Cut shortbread into wedges and store in an airtight container at room temperature.