|
Peanut Butter Thumbprints
Author/Submitted by: Seattle Times
Servings: 32
Categories:
Cookies
/
Desserts
/
Peanut Butter
Ingredients: 1/2
cup
unsalted butter,
room temperature
1/2
cup
peanut butter 1/2
cup
dark brown sugar 1
egg 1/2
teaspoon
vanilla 1 1/2
cups
plus 1 tablespoon flour 1/2
teaspoon
salt 1/3
cup
salted cocktail peanuts,
finely chopped
1/3
cup
raspberry jam
Directions:
1. In the large bowl of an electric mixer beat the butter and peanut
butter until creamy. Add the brown sugar and beat 1 minute to blend.
Beat
in the egg and vanilla, scraping down the sides of the bowl.
2. Combine the flour and salt; slowly add to the creamed mixture, beating
to blend. Stir in the peanuts.
3. Place 1-inch balls of dough on ungreased baking sheets and make an
indentation in the centers with your thumb. Fill each with about 1/4
teaspoon raspberry jam.
4. Bake in a preheated 350-degree oven 12 minutes. Cool for a few
minutes
before removing to wire racks.
The cookies can be frozen with or without the filling.
The cookies can be frozen with or without the filling.
| 
