Peanut Butter and Jelly Thumbprints
December 4th, 2009
I made Peanut Butter and Jelly Thumbprints for Eid Al-Adha.
Let’s make Peanut Butter and Jelly Thumbprints:
Preheat oven to 350 °F (176 °C).
1. Whisk together flour, baking powder, baking soda, and salt.
2, 3. Beat peanut butter and butter with a mixer on medium speed until smooth.
4. Add sugars, and beat until pale and fluffy.
5, 6. Add egg and vanilla, and beat until incorporated. Reduce speed to low.
7, 8. Add dry ingredients, and mix until combined.
9. Scoop level tablespoons of dough (I scooped level half teaspoons of the dough), and form into balls .Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
10. Bake until cookies are puffy, about 10 minutes.
11. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon (I pressed with my little finger, caution they are hot). Return to oven, and bake until edges are golden, 6 to 7 minutes more.
12. Transfer sheets to wire racks, and let cool completely.
13. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. (I used strawberry preserve, and I didn’t heat it).
Cookies can be stored in a single layer for up to 1 week. 
Peanut Butter and Jelly Thumbprints
From: Martha Stewart / Servings: 40 Cookies
PDF Text Only / Print With Images
| 1 1/4 cups all purpose flour
1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup smooth peanut butter 4 ounces (113.4 g) unsalted butter, softened 1/3 cup packed light-brown sugar 1/3 cup granulated sugar, plus more 1 large egg 1 tsp pure vanilla extract 1/2 cup raspberry jam |
Preheat oven to 350 °F (176 °C).
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, (I scooped level half teaspoons of the 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 (I pressed with my little finger, caution they are hot). 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. (I used strawberry preserve, and I didn’t heat it). Cookies can be stored in a single layer for up to 1 week. |
Notes and Tips
I got about 120 cookies because I scooped half teaspoons of the dough.
I used strawberry preserve, and I didn’t heat it.
You are reminding me of one of my kids favorite cookies! these look so lovely in their package ready to be offered to a lucky recipient~
tasteofbeirut: Thanks for visiting!
Thank You so much habibti.
I had a question about it, can I freeze them? Jazaki Allah alf khir
Mounia: Thanks for coming by!
I usually don’t freeze cookies, but If you want to freeze them so try that with a small batch and don’t add the jelly, but add the jelly before serving, hope this helps :)