Pb J Thumbprints Food

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

PEANUT BUTTER JAM THUMBPRINTS

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On medium-high speed, beat in the peanut butter and vanilla until combined.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2-3 days) in the refrigerator.
• Remove dough from the refrigerator and roll into balls, 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball into crushed peanuts. Indent your thumb or the bottom end of a rubber spatula or wooden spoon into the center of each dough ball to make a crevice. Place each on 1 or 2 large plates or a lined large baking sheet. Loosely cover the dough balls and chill for 2 hours (and up to 2 days).
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
• Remove dough balls from the refrigerator and arrange on the baking sheets 3 inches apart. Spoon heaping 1/2 teaspoon of jam into each indent.
• Bake for 11-13 minutes or until lightly browned on the sides. The jam won't look completely set, but will set as the cookies cool. Mine usually take the full 13 minutes.
• Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir in peanut butter and drizzle lightly over cookies. Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.
• Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PEANUT BUTTER AND JELLY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees. 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 incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
• Scoop level tablespoons of dough, and form into balls. Roll each ball in 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 end 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 about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

PBJ THUMBPRINT BARS

Steps:

• Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
• Place the flour, baking powder and salt in a large bowl and whisk together.
• Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
• Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
• Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
• For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
• Stored in a sealed container, these will keep for 3-4 days.