It's raining and cold. I have today off work. Seems like a perfect time to get going on all of that holiday baking!
These are Peanut Butter and Jelly Thumbprints.
Peanut Butter and Jelly Thumbprints
2 cups peanut butter*
2 cups all purpose flour
1 cup of your favorite flavored Jam or Jelly
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional Jelly or Jam for topping
Preheat oven to 350 degrees. Prep a cookie sheet by either lining with parchment or a silicone baking mat. In a mixing bowl, sift together flour, baking soda and baking powder. Add in peanut butter and jelly. Mix well. Make sure all ingredients are well incorpaorated. Using 2 tbsp of dough, roll into a ball and then flatten slightly, into a disc shape. Repeat and place on cookie sheet. Bake at 350 for 8 minutes. Remove from oven and make a depression in each cookie (I like to use my measuring spoon, the tbsp size, because it has a nice round, deep well.) Fill depressions with one teaspoon of additional jelly or jam. Bake an additional 8 minutes. Cool on a wire rack.
*Every type of peanut butter yields a different moisture content. If your peanut butter is very wet, you may need a little extra flour. If it is very dry, less. This recipe was made with store brand creamy peanut butter.
Yield: 30 cookies
STAY TUNED! More to come shortly!
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni