Flourless Peanut Butter Thumbprints Food

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES (DAIRY & GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees
• In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
• Line a baking sheet with parchment paper.
• Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
• Use your thumb to press a small dent into the center of the cookie.
• Bake for 3 minutes, rotate the pan and bake for another six.
• Remove from the oven and let cool on the baking sheet.
• When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.

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.

FESTIVE THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Heat oven to 350 degrees.
• In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
• Add eggs and vanilla; beat well.
• Stir together flour, baking powder and baking soda.
• Gradually add to peanut butter mixture.
• Shape dough into 1 inch balls; roll in chopped peanuts.
• Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are just set.
• Press thumb gently in center of each cookie; cool slightly.
• Remove from cooking sheet and cool completely.
• Prepare thumbprint filling:.
• In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
• Add melted chocolate chips, beating well.
• Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
• Pipe about 1/2 teaspoon filling into each thumbprint.
• Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.