1. In the bowl of your stand mixer with the beater attachment, cream together the butter with both sugars.

2. In a bowl, combine the flour, baking powder and salt.

3. Add the peanut butter and egg to the butter/sugar mixture and mix until combined. Slowly add in the flour until fully combined.

4. Refrigerate the dough for 10-20 minutes or until its easy to handle.

5. Line two baking sheets with parchment paper.

6. Scoop about two tablespoons of the dough and roll into a ball. Flatten slightly into the palms of your hands and place on the baking sheet. Repeat with remaining dough, placing about 2 inches apart.

7. Use your fingertips to press a heart shape into each piece. Refrigerate for 20 minutes.

8. Preheat the oven to 350. In a small bowl, stir the jam/jelly/preserves of your choice to loosen it.

9. Spoon the jam/jelly/preserves into the heart shape of each cookie. Bake for 16-18 minutes, checking on the cookies around 12 minutes to ensure they don't burn.

10. Let cool to room temperature on a wire rack then place in a container and refrigerate until ready to eat.