A few weeks ago I decided to participate in the "What's Cooking Nestie Recipe Exchange" hosted by Katie of Good Things Catered. Basically everyone submits a tried and true recipe and in return everyone receives back a recipe that they are supposed to make and blog about. I was happy to get the recipe I did! I had just "flagged" this one in my December 2007 issue of Cooking Light Magazine. Being a huge fan of anything peanut butter, this was the perfect recipe to try for one of those wintery cold Sunday nights when you just want to sit in front of your TV, veg out and eat homemade cookies.....then pack up ALL leftovers and send with my husband to his job Monday morning! My butt & thighs will thank me later!
Note: Please read the recipe fully before baking. I have noted alterations that I made
Peanut Butter & Jelly Thumbprints
Cooking Light Magazine
Yield: 36 cookies
(alterations in the original recipe will be starred)
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter **** I'm a smooth PB gal!
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
7 tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
Preheat oven to 350°. (*** I have made many thumbprint cookies in my day, so instead of baking first then filling with the preserves as the recipe states below, I baked my cookies pre-filled with the preserves. I never tried the other method, I just know this one works very well for me. Do as you please!)
Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.