PEANUT BUTTER AND JELLY THUMBPRINTS
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
- Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
- Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
- Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.
PEANUT BUTTER THUMBPRINTS
Steps:
- HEAT oven to 375 degrees F.
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Katie Lee's cookies are a quick holiday solution, as they're made entirely in the food processor and are ready in just 25 minutes.
Provided by Katie Lee Biegel
Categories dessert
Time 25m
Yield about 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
- Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
- Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
- Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.
PEANUT BUTTER & JELLY THUMBPRINT COOKIES
Make and share this Peanut Butter & Jelly Thumbprint Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 35m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300°.
- In a large bowl, mix sugar and butter.
- Add vanilla and egg, mixing well.
- Stir in flour and salt.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet.
- Make indent in cookie with finger.
- First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
- Bake at 300° for 20-25 minutes or until edges are golden.
- Remove immediately from cookie sheet and cool on wire rack.
Nutrition Facts : Calories 133.3, Fat 7.8, SaturatedFat 4.2, Cholesterol 22.5, Sodium 110.1, Carbohydrate 14.3, Fiber 0.5, Sugar 6.6, Protein 1.9
PEANUT BUTTER-AND-JELLY THUMBPRINT COOKIES
These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 2 doz. or 12 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
- Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
- Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 18 g, Protein 6 g
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
- Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
- Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
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- In a medium sized mixing bowl, combine flour, baking soda, baking powder and salt, and set aside.
- In a second bowl, cream together the peanut butter, butter and sugars. Add the eggs, beating well after each addition, then stir in the vanilla extract. Add the dry ingredients to the wet, and stir just until the dough comes together.
- Using your hands, roll heaping tablespoonfuls of dough into balls and arrange on the prepared sheet pans, spacing about 2 inches apart.
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