PREPARATION:

1. Preheat oven to 350°F. Grease 2 cookie sheets. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2. Add peanut butter, flour, powdered sugar and vanilla to dough; beat with electric mixer at medium speed until well blended. Divide dough in half; wrap 1 half in plastic wrap and refrigerate.
3. Roll remaining dough to 1/4-inch thickness on lightly floured surface. Cut into 14 (3-inch) rounds; pinch 1 side of each circle to make tear drop shape. Place cutouts 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until firm and lightly browned. Cool on cookie sheets 2 to 3 minutes. Remove to wire rack; cool completely.
4. Roll remaining dough to 1/4-inch thickness on lightly floured surface. Cut into 14 (3-inch) rounds; pinch 1 side of each circle to make tear drop shape. Place cutouts 2 inches apart on prepared cookie sheets. Using sharp knife or mini cookie cutter, cut 2 oblong holes for eyes. Make small slit or third hole for mouth, if desired. Bake 12 to 14 minutes or until firm and lightly browned. Cool on cookie sheets 2 to 3 minutes. Remove to wire rack; cool completely.
5. Spread green icing on cookies with faces; let stand 10 minutes or until set. Spread about 1 tablespoon jam on each uncut cookie. To assemble, cover each jam-topped cookie with green face cookie.