Peanut Butter and Jelly Thumbprints
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- 1 stick
- butter, unsalted, cut in pats
- 1/2 c
- peanut butter, smooth or chunky
- 1/4 tsp
- kosher salt
- 2/3 c
- 1 1/2 c
- all purpose flour
- 1 tsp
- 1 large
- egg yolk
- jam or jelly
1Place all ingredients (except jam) in a large bowl. Use hands to mix well.
2Make 1 1/4 to 1 1/2 inch balls. You should have 20. Place on cookie sheet, leaving room to spread out. If you have a large enough cookie sheet, they should fit 4 wide and 5 long.
3Gently press with thumb in the center of each ball to make an indentation. Don't press too hard. It is normal for the dough to crack a bit.
4Spoon a bit of jam in each center of cookie. Do not over fill.
5Bake in a 325 degree oven for 22-24 minutes. Remove from oven and let cool until warm on cookie sheet. The cookies are too fragile to transfer when they are hot.
6When sufficiently cooled, transfer cookies with a spatula to a rack to cool completely.
7Store airtight between layers of waxed paper.
Make 20 cookies.