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1
Whisk flour, cocoa and baking powder in small bowl to blend.
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2
Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended.
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3
Beat in egg, then peanut butter and vanilla.
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4
Add dry ingredients; beat until well blended.
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5
Divide dough into 4 pieces; flatten each into disk.
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6
Wrap dough in plastic; chill overnight.
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7
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375F.
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8
Butter 2 baking sheets.
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9
Sprinkle work surface generously with additional sugar.
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10
Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated).
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11
Sprinkle top of dough with additional sugar.
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12
Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
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13
Using 3-inch heart-shaped cookie cutter, cut out cookies.
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14
Transfer cookies to prepared baking sheets, spacing 2 inches apart.
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15
Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies.
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16
Gather dough scraps; reshape into disk and refrigerate.
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17
Bake cookies until puffed and beginning to crack on top, about 7 minutes.
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18
Using spatula, transfer cookies to rack; cool completely.
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19
Repeat rolling, cutting and baking with remaining dough disks and scraps.
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20
(Can be made 2 days ahead.
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21
Store between layers of waxed paper in airtight container.)
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22
Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth.
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23
Remove chocolate from over water.
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24
Sift additional powdered sugar over cookies with hole.
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25
Place 1 solid cookie, bottom side up, on work surface.
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26
Spread 1 teaspoon melted chocolate over.
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27
Spoon 1 scant teaspoon strawberry jelly atop chocolate in center.
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28
Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender).
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29
(Can be prepared 1 day ahead.
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30
Store in single layer in airtight container and refrigerate.
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31
Cookies may soften slightly.)
