Peanut Butter & Jelly Thumbprint Cookies (gf)


Oh my goodness, this has been the very busiest couple of weeks (thanking the powers that be) and there is not a break in sight (I can do it, I can do it, I can do it!). Still, I have a little treat I hope you'll like. I'm cheating a weeeee bit because I posted the recipe for these Peanut Butter Cookies last year but today I've made a little change that makes a huge difference. Adding a dollop of your best quality jam makes these rich and hearty cookies a bit more delicate. Still better with a glass of milk than a cup of tea, these are such a lovely after-school snack. Their lack of flour (read: they're gluten free) is an added bonus and creates a soft inside texture. Matching the sugar to pb ratio, though, gives these little beauties a crunchy exterior that's almost like a thin sugar shell around a dense interior.

The great thing is that a cookie like this is one that takes very little time, uses one bowl and is easy enough to put into your heavy rotation. Oh, and, I may possibly forgive myself eating a few too many of these by telling myself there is protein and healthy fat in there, along with the partially hydrogenated oils and sugar. Hey, I'm working on it.

xox,

A.

Peanut Butter & Jelly Thumbprint Cookies
Makes 6 dozen
2 C creamy peanut butter (the bad-for-you kind - Jif, Skippy, et al - with partially hydrogenated oils)
2 C sugar
2 large eggs
2 t vanilla
1 t baking soda

1/3 C good quality jam (I used apricot, raspberry and grape)

1. Preheat your oven to 375
2. Beat the peanut butter, sugar, eggs, vanilla and baking soda until mixed
3. Using one tablespoon of dough each, roll into roundish balls
4. Gently press your thumb into each cookie, making a nice dent in the center (you can do this after they're baked, too, to increase the indentation. Just be aware of the heat.)
5. Bake for 10 minutes at 375
6. If making a second indentation, press before the cookies are all the way cool
7. Cool at least one hour
8. Dollop jam into the center of each cookie, about one teaspoon at a time
9. Pour a glass of ice cold milk and ENJOY

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