Peanut Butter-and-Jelly Linzer Cookies

We redesigned the classic linzer cookies, adding our favorite childhood flavors: PB & J. For a bright red color, use strawberry jam with a low sugar content.
Preheat the oven to 375 °F with wire racks in the upper and lower third of the oven. Beat the butter, granulated sugar, brown sugar, and peanut butter in an electric mixer on medium speed until smooth, about 1 minute. Add the egg yolk and vanilla and beat on low speed until smooth. Whisk together the flour, salt and baking powder and gradually add to the butter mixture, whisking on low speed until smooth.Place the dough on a well-floured surface and roll out to a 1/4-inch thickness. Cut the dough into a 2 1/2-inch-thick round mold. Carefully roll out the scraps once and repeat the process with a round mold. Place half of the dough circles on baking sheets lined with parchment paper. Using a 1-inch star-shaped cookie cutter, cut out the remaining half of the dough circles into star-shaped shapes. (If desired, leave the sprockets cut out of the dough for baking later.) Place the dough circles with the stars cut out on baking sheets lined with baking paper.Bake the cookies in the preheated oven until the cookies are set and starting to brown, 12 to 13 minutes, changing the shape from the top shelf to the bottom in the middle of baking. Transfer the molds to a wire rack and let the cookies cool completely, about 30 minutes.Sprinkle the cookies with powdered sugar, cutting out the stars. Spread 1 1/2 teaspoons of jam on 1 side of the remaining cookies. On top of each jam-covered cookie, place the cookies in a star shape, sprinkled with powdered sugar side up, and press lightly.