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Peanut Butter and Jelly Thumbprint Cookies

Hey there, time traveller!
This article was published 12/12/2011 (1821 days ago), so information in it may no longer be current.

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

JOE BRYKSA / WINNIPEG FREE PRESS

Peanut butter and jelly thumbprint cookies Purchase Photo Print

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

1 egg

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.

Read more by Alison Gillmor.

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