Wednesday, October 14, 2009

PB&J Thumbprints

I wish Martha had featured these in her September issue- as these delicious Peanut Butter and Jelly Thumbprints would be a perfect way to start off a new school year (not that I'm in school anymore...)

Peanut Butter and Jelly Thumbprints
From Martha Stewart Living October 2009
Make 40

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

Preheat oven to 350 degree
Whisk together flour, baking powder, baking soda and salt. Beat peanut 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 into 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 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 1/2 teaspoon into each indentation. Cookies can be stored in a single layer up to 1 week.

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