PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Provided by Grace Gutberlet
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 4h50m
Yield 30
Number Of Ingredients 10
Steps:
- Sift flour, baking soda, and salt together in a bowl.
- Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
- Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
- Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
- Bake cookies in the preheated oven until partially cooked, 11 minutes.
- Place raspberry jam in a bowl and stir until syrup consistency.
- Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
- Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 132 calories, Carbohydrate 17.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 70.2 mg, Sugar 11.3 g
PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 g
PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Katie Lee's cookies are a quick holiday solution, as they're made entirely in the food processor and are ready in just 25 minutes.
Provided by Katie Lee Biegel
Categories dessert
Time 25m
Yield about 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
- Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
- Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
- Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.
PEANUT BUTTER-AND-JELLY THUMBPRINT COOKIES
These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 2 doz. or 12 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
- Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
- Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 18 g, Protein 6 g
PEANUT BUTTER & JELLY THUMBPRINT COOKIES
Make and share this Peanut Butter & Jelly Thumbprint Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 35m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300°.
- In a large bowl, mix sugar and butter.
- Add vanilla and egg, mixing well.
- Stir in flour and salt.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet.
- Make indent in cookie with finger.
- First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
- Bake at 300° for 20-25 minutes or until edges are golden.
- Remove immediately from cookie sheet and cool on wire rack.
Nutrition Facts : Calories 133.3, Fat 7.8, SaturatedFat 4.2, Cholesterol 22.5, Sodium 110.1, Carbohydrate 14.3, Fiber 0.5, Sugar 6.6, Protein 1.9
RED CURRANT JELLY THUMBPRINT COOKIES
These are delicious cookies. They have been a family favorite for years. My daughter used to to love help make them at christmas time. We always used chocolate or coffee icing instead of the jam or jelly. They are great with a cup of coffee.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In large bowl of an electric mixer, beat butter and sugar until creamy.
- Separate eggs.
- Place whites in a small bowl, lightly beat; set aside.
- Add egg yolks and vanilla to butter mixture.
- Beat well.
- In another bowl, stir together flour and salt.
- Gradually add flour & salt to butter mixture, Blending thoroughly.
- With your hands, roll dough into balls about 1-inch diameter.
- Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
- Place on greased baking sheets,spacing 1 inch apart.
- With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
- Neatly fill each indentation with 1/4 teaspoon jelly or jam.
- (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
- Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
- This is when I fill each with icing.
Nutrition Facts : Calories 110.7, Fat 7.4, SaturatedFat 3.1, Cholesterol 20.5, Sodium 57.2, Carbohydrate 9.9, Fiber 0.5, Sugar 3.5, Protein 1.8
JELLY & JAM THUMBPRINT COOKIES
Make and share this Jelly & Jam Thumbprint Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Grease cookie sheets.
- Separate egg, reserving egg white.
- Cream margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls.
- Roll in egg white, then nuts.
- Place on cookie sheets about 2 inches apart.
- Bake for 5 minutes.
- Remove cookies from oven.
- With thumb, dent each cookie.
- Put jelly or preserves in each thumbprint.
- Bake for another 8 minutes.
Nutrition Facts : Calories 64.7, Fat 4, SaturatedFat 0.7, Cholesterol 8.8, Sodium 48.2, Carbohydrate 6.3, Fiber 0.1, Sugar 2.2, Protein 0.8
PEANUT BUTTER & JELLY THUMBPRINT COOKIES
Intense peanut butter flavor countered by sweet jam; these melt-in-your-mouth gems are the perfect addition to your cookie platter.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- To the bowl of a stand mixer with the paddle attachment affixed or to a medium-size mixing bowl (using a hand mixer), add the peanut butter and sugar. Cream together with the mixer until fluffy, about 2 minutes.
- Add the almond milk and vanilla extract. Mix on low at first (so it doesn't splash) and then medium speed until well-combined, about 30 more seconds.
- Sift the flour, baking powder, and sea salt over the top of the wet ingredients. Mix on low speed just until combined. The dough will be very stiff and even a little crumbly.
- Use a tablespoon measure to scoop out dough (I use a heaping tablespoon of dough per cookie). Press the dough together with your hands then carefully shape into a ball. Place on cookie sheet. Repeat with remaining dough, keeping 2-3 inches between cookies.
- Bake until slightly puffed and golden on the bottom, about 10 minutes.
- Remove baking sheet from oven and immediately, while the cookies are still hot, use a rounded teaspoon to press an indent into the middle of each cookie. Let cookies continue to cool on the baking sheet for about 10 more minutes, then transfer to a cooling rack to cool completely.
- Add a scant teaspoon of jam to the middle of each cookie.
- Make the icing. In a small bowl, whisk together the peanut butter, almond milk, and vanilla. Add the powdered sugar and, using a fork, stir until combined. You may need to add a teaspoon or two more of the milk to get to a thick, paste-like consistency.
- To ice, set the cooling rack of filled cookies over some paper towels. Spoon the icing into a ziploc bag and snip the corner off. Squeeze lines of icing over the cookies. Let sit for about 15 minutes to harden.
Nutrition Facts : ServingSize 1 cookie, Calories 175 kcal, Carbohydrate 25 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 113 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 5 g
JELLY THUMBPRINT COOKIES
This is a recipe I got from my mother. The cookies are pretty, and they taste good, too. I always make them when I'm in my annual holiday baking frenzy.
Provided by MaryMc
Categories Dessert
Time 48m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Add vanilla.
- Beat in egg yolks.
- Sift together flour, soda and salt and add to sugar mixture.
- Form into balls the size of a walnut, dip in slightly-beaten egg whites, and roll in chopped nuts.
- Place on a greased cookie sheet and press down slightly in the center with your thumb.
- Bake at 350 degrees for 8 minutes.
- Remove from oven and press down in center again.
- Bake another 10 minutes.
- Cool.
- Just before serving, put a dab of jelly in the center of each cookie.
Nutrition Facts : Calories 1545, Fat 116.2, SaturatedFat 44.8, Cholesterol 286.7, Sodium 1408.2, Carbohydrate 110.6, Fiber 7.5, Sugar 38.1, Protein 25.4
JELLY THUMBPRINT COOKIES
Great recipe that I found in a magazine.
Provided by Rachel Weyerman @Mennonite_Girl_
Categories Cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In large bowl, with mixer at medium speed, beat margarine, brown sugar, egg yolk and vanilla until light and creamy. At low speed add flour and salt and mix until evenly moistened.
- With hand, press dough together to form a ball. Shape dough by rounded teaspoon into 1-in balls. Place balls, 1 in apart, on ungreased large cookie sheet. Bake cookies 5 minutes.
- Working quickly, remove cookie sheet from oven and with end of wooden spoon, make small indentation in the center of each ball. Return to oven and bake cookies 8 minutes longer or until lightly browned.
- Transfer cookies to wire rack to cool completely. Repeat with remaining balls. When cookies are cool, fill each indentation with a rounded 1/4 teaspoon jam. If not serving right away, allow jam to set, then store cooies, with waxed paper between layers, in tightly overed container up to a week.
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