Directions

• Start by grinding the shelled peanuts into a coarse flour using a food processor. You want to achieve a consistency similar to almond meal. Set aside.
• In a large mixing bowl, combine the softened butter and light brown sugar. Using an electric mixer, beat the mixture until it is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
• In another bowl, whisk together the all-purpose flour, ground peanuts, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
• Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies hold their shape and makes them easier to roll out.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Once the dough is chilled, roll it out on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes, making sure to create pairs of cookies for the sandwiching.
• Place the cut cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped semisweet chocolate. Let it sit for a minute, then whisk until smooth. Stir in the strawberry jam until well combined.
• Once the cookies are completely cooled, spread a generous layer of the strawberry chocolate ganache on the flat side of one cookie and top it with another cookie to create a sandwich. Repeat until all cookies are assembled.
• Let the assembled cookies set for a few minutes to allow the ganache to firm up slightly before serving. Enjoy your Ampersandwich Cookies with a cup of tea or coffee, or simply on their own!