PEANUT BUTTER and JAM THUMBPRINTS; off the charts, unbelievable, can’t stop eating them delicious!
I obsess about recipes. At any time of the day, no matter what else I’m doing, random recipes float around in my brain waiting, in the never-ending cue, for me to make them. My new PEANUT BUTTER AND JAM THUMBPRINTS have been trying to get out since last summer! I love peanut butter cookies. I love peanut butter and jam sandwiches. The idea of combining the two seemed natural. As it turns out, there’s tons of pj & b thumbprint recipes – I thought I was inventing something brilliantly new.
The recipe is a reworked classic. I wanted my cookie base to melt-in- my-mouth so I omitted eggs and turned it into more of a peanut butter shortbread cookie. I kid you not, as I took my first bite, the world tipped slightly. I was trying to watch House of cards with a plate of them on the coffee table. After my fourth cookie, I put them away. I couldn’t stop eating them long enough to concentrate on the show!
I used homemade raspberry jam but any jam or jelly will be lovely.
makes 2 dozen
preheat oven 350*F
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup smooth peanut butter
- ½ cup hard margarine, softened
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 teaspoon pure vanilla extract
- ½ cup raspberry jam
THE STEPS:
- Line 2 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl – set aside.
- Beat peanut butter, margarine, sugars, and vanilla, on high, until pale and fluffy.
- Add dry ingredients, and beat until well combined.
- Using a small retractable scoop, form into balls.
- Roll each ball in the extra granulated sugar then place them on the parchment-lined baking sheets, about 2 inches apart.
- Bake 10 minutes.
- Remove from oven, and make a dent in the center of each cookie [ that’s the thumbprint] using the handle end of a wooden spoon.
- Return to oven, and bake until edges are golden, 7 minutes more.
- Transfer the sheets to wire racks, and let cool completely.
- Spoon about 1/2 teaspoon of jam into each thumbprint.
- Cookies can be stored in a single layer for up to 1 week.
Thanks for reading.
photography by michelle
| peanut butter and jam thumbprints | Print |
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup smooth peanut butter
- ½ cup hard margarine, softened
- ⅓ cup packed light-brown sugar
- ⅓ cup granulated sugar, plus more for rolling
- 1 teaspoon pure vanilla extract
- ½ cup raspberry jam
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl - set aside.
- Beat peanut butter, margarine, sugars, and vanilla, on high, until pale and fluffy.
- Add dry ingredients, and beat until well combined.
- Using a small retractable scoop, form into balls.
- Roll each ball in the extra granulated sugar then place them on the parchment-lined baking sheets, about 2 inches apart.
- Bake 10 minutes.
- Remove from oven, and make a dent in the center of each cookie [ that's the thumbprint] using the handle end of a wooden spoon.
- Return to oven, and bake until edges are golden, 7 minutes more.
- Transfer the sheets to wire racks, and let cool completely.
- Spoon about ½ teaspoon of jam into each thumbprint.
- Cookies can be stored in a single layer for up to 1 week.
