Peanut Butter And Jelly Thumbprints Food

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
• Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
• Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
• Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
• Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.

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.

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.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F Lightly grease or line a baking sheet with parchment paper.
• In a small bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.
• Scoop tablespoonfuls of dough and form into balls.
• Roll them in granulated sugar to coat.
• Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.
• Bake in preheated oven until puffy, about 8 minutes.
• Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
• Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
• Remove from the oven to cool on a wire rack.
• Once the cookies have cooled, fill the centers with a teaspoonful of jam.
• Cookies will keep stored in a airtight container at room temperature for about a week.
• Makes 24-36 cookies.

PEANUT BUTTER-AND-JELLY THUMBPRINT COOKIES

Steps:

• Heat oven to 325°F.
• Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
• Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 300°.
• In a large bowl, mix sugar and butter.
• Add vanilla and egg, mixing well.
• Stir in flour and salt.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet.
• Make indent in cookie with finger.
• First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
• Bake at 300° for 20-25 minutes or until edges are golden.
• Remove immediately from cookie sheet and cool on wire rack.