Peanut butter - jelly cookies

From "Koekje" a little booklet with almost all of our Dutch favourites together with a new take on these golden oldies. What would you think of combining peanut butter, jelly, vinegar, pepper, and sambal oelek and make some cookies?
Being Dutch I am not especially attracted to peanutbutter cookies, in my opinion peanut butter should stay where it belongs...on your bread or made into a sateh-sauce.

However, the combination of flavours in this recipe got me interested and so I baked a batch this morning...and they are good! I like the texture, the crunch from the roasted and sugared peanuts on top and the sandiness of the cookie itself. And just a hint of warmth lingering from the sambal. Nice! The peanut butter here is reduced to a perfect melt with the jelly. Not too overpowering, it's presence is known but not shouting. I think this is a successful intercontinental marriage of flavours.

You'll need:
75 gr butter, softened
75 gr sugar
pinch of salt
1/2 ts sambal oelek
1/2 ts vinegar
2 turns freshly ground pepper
150 gr peanut butter
25 gr strawberry jelly (I used my walnut plum jam)
2 eggs, beaten
30 gr "Zeeuwse bloem" (or patent flour), sifted
50 gr sugared red peanuts, crushed

Combine first 8 ingredients in a bowl and whisk till smooth. Slowly add eggs and mix untill fully incorporated. Fold in sifted flour, a few strokes, just moistened. Dough will be very soft and almost flowing. Fill a piping bag fitted with a straight edge tip (1/2 inch, 1 cm) and pipe cookies on a prepared bakingsheet.

Dust with crushed peanuts and bake for approx. 15 minutes in a preheated oven. (180C or 350F). Cookies are still soft and the edges slightly browned. They will firm up once cooled.