Low FODMAP Peanut Butter & Jam Hearts

1/2 c unsalted butter, room temperature, cut into pieces
1/2 c sugar 
1/2 c firmly packed light brown sugar
 1 cup no-stir style creamy peanut butter, such as Skippy brand
1/2 tsp. vanilla 
1 large egg, at room temperature
 1 1/3 cups low FODMAP gluten-free flour such as Bob’s Red Mill 1 to 1 Baking Flour
 1/4 teaspoon table salt 
plastic wrap
 parchment paper 
2/3 c strawberry or raspberry jam

Beat the butter and sugars together in a stand mixer bowl fitted with flat paddle attachment on medium speed, or in a bowl with electric mixer, until well mixed and creamy.
Beat in peanut butter and vanilla until incorporated, then beat in egg.
Beat in flour and salt, first at low speed, then increase speed until dough forms. Cover bowl with plastic wrap and refrigerate for 15 minutes.
Line two half-sheet pans with parchment paper.
Use a scoop to portion out balls of dough about walnut size, roll them into rounds and place them evenly spaced on pans.
Bake cookies for 6 minutes, then switch pans from to back and from upper to lower rack. Bake 6 minutes more.
Remove from oven and re-press and detail the heart shapes. Use a small spoon to fill the heart shaped (or round) indentations with jam.
Return to oven and back for about 5 minutes more, switch pans front to back and up from down once again and bake for about another 5 minutes or until they are dry and just firm to the touch, but still a tad soft if pressed. Do not overbake. They will firm up upon cooling.

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