Peanut Butter and Jelly Thumbprints

Name: Peanut Butter and Jelly Thumbprints
Total time: 2700 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 stick unsalted butter, cut in pats; 1/2 cup peanut butter, smooth or chunky; 1/4 tsp kosher salt; 33/50 cup sugar; 1 1/2 cup all purpose flour; 1 tsp vanilla; 1 large egg yolk, beaten; 1 jam or jelly

TheOrganizedChef @cook_2997331

La Quinta, California

Peanut Butter and Jelly Thumbprints....how good is that..????

TheOrganizedChef @cook_2997331

La Quinta, California

Peanut Butter and Jelly Thumbprints....how good is that..????

Saved

Ingredients

45 mins

20 servings

1 stickunsalted butter, cut in pats
1/2 cuppeanut butter, smooth or chunky
1/4 tspkosher salt
33/50 cupsugar
1 1/2 cupall purpose flour
1 tspvanilla
1 largeegg yolk, beaten
1jam or jelly

Saved

Steps

45 mins

1

Place all ingredients (except jam) in a large bowl. Mix well, using clean hands.
2

Make 20 balls, about 1 1/4 - 1 1/2 inch each. Place 4 wide and 5 long on a large ungreased cookie sheet. Make sure there is room to spread out a bit.
3

Make an indentation in the center of each ball with your thumb. Do not press too hard. It is normal for the dough to crack.
4

Fill each indentation with your favorite jam or jelly. Do not over fill.
5

Bake in a 325°F oven for about 22 minutes. Some ovens may need 24 minutes.
6

Remove from oven and let cool on cookie sheet until warm, about 10 minutes, or so. The cookies are too fragile to transfer when they are hot.
7

When sufficiently cooled, transfer with a spatula to a rack to cool completely.
8

Store airtight between layers of waxed paper.
9

Makes 20 cookies.