1/2 cup (1 stick) butter
1/4 cup shortening (Crisco)
3/4 cup peanut butter
1 egg
1 cup sugar
2 cups all-purpose flour
1 tsp. vanilla
2 tbsp. milk
1 small. jar raspberry jam

Beat butter, shortening and peanut butter well. Add egg and beat well. Add sugar, flour, vanilla and milk to mixture. Chill for 2 hours or more.

Roll dough on lightly floured board to 1/4-inch thick. Cut out cookies with heart-shaped cookie cutters. Place on a lightly greased cookie sheet.

Bake at 350°F for 8 to 10 minutes (until lightly brown). Move cookies to cooling rack.

Spread 1 teaspoon jam on a cookie and cover with another cookie for a peanut butter and jelly effect.