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| 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."
Ingredients :
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup grape jelly
- 1/2 cup creamy peanut butter
- 1 1/2 teaspoons vegetable oil
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 35M |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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