Thanks to Cecile Olivier of Dufresne for this recipe, which updates the traditional thumbprint cookie with kid-friendly PBJ flavours.
Peanut butter and jelly thumbprint cookies
250 ml (1 cup) margarine or 228 g (1 cup) butter, softened
125 ml (1/2 cup) peanut butter
125 ml (1/2 cup) white sugar
125 ml (1/2 cup) brown sugar
7 ml (1 1/2 tsp) vanilla
750 ml (3 cups) all-purpose flour
7 ml (1 1/2 tsp) baking powder
2 ml (1/2 tsp) salt
about 75 ml (1/3 cup) grape jelly (or any kind of jam or jelly)
In large bowl with an electric mixer, beat margarine or butter, peanut butter and sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. In a medium bowl, whisk together flour, baking powder and salt. Gradually beat dry ingredients into creamed mixture until well blended. Form dough into a ball, wrap in plastic and freeze for at least 1 hour. Preheat oven to 220C (425C). Pinch off tablespoonfuls of dough, shape into balls and arrange on ungreased cookie sheets. With a rounded 1/4 teaspoon, make an indentation in the centre of each cookie. Fill with 1 ml (1/4 tsp) of jelly or jam. Bake 6-8 minutes or until cookies are golden. Cool on wire racks. Yields about 6 dozen.
Tester's notes: I love the peanut butter twist on these jam-topped classics. If the chilled dough is too hard to work with, let it soften slightly for a few minutes. Thumbprint dough is usually quite stiff and inevitably cracks a little when you make the indentation (and do feel free to use your thumb if you're old-school). Rather than worry about the cracks, I consider them visible signs of homeyness.