Peanut Butter & Jelly Thumbprint Cookies | Desserts

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Peanut Butter & Jelly Thumbprint Cookies

Ingredients
1-1/4 cups unbleached flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup peanut butter (crunchy or smooth)
½ cup (1 stick) unsalted butter, softened
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Rain's Choice vanilla sugar for rolling
½ cup raspberry jam

Instructions
Preheat oven to 350 degrees F. 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 well mixed.

Add dry ingredients slowly and mix until combined.

Scoop level tablespoons (or smaller if preferred) of dough and form into balls. Roll each
ball into sugar and place on parchment-lined baking sheets.

Bake until cookies are puffy, about 10 minutes. Remove from oven and make
indentations in centers by pressing with a spoon handle or thumb. Add a/2 teaspoon of
jam into each indentation and bake for another 6 to 7 minutes.

Transfer to wire racks and allow to cool.

Makes 40 or more depending on size of cookies.

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