Peanut Butter and Jelly Shortbread Wedges

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:

This is a perfect little treat to have with tea, or a big glass or milk as a snack or for dessert. Use any flavor of jam you would like - and if you think you will have trouble spreading it on the crust, just zap it in the microwave for a few seconds to make it easier to spread.

Peanut Butter and Jelly Shortbread Wedges

slightly adapted from Culinary Concoctions by Peabody

Makes 8 wedges (or more)

nonstick baking spray

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup creamy peanut butter

1/2 cup sugar

large pinch of salt

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/3 cup jelly (any flavor you want)

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.