Friday, December 16, 2011
Peanut Butter and Jelly Thumbprints
We had to post this cookie recipe to showcase our Grape Jelly. It's the perfect combination of comfort food and holiday spirit nicely packaged in a cute little cookie. If you are at the market tomorrow - you can try ours before baking your own!
Recipe (from marthastewart.com)...
Makes about 3 dozen cookies
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup Slow Jam's Concord Grape Jelly
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda and salt. Beaet peanut butter and buter with a mixer on medium speed until smooth. Add sugars and beat until pale and fluffy. Add egg and vanilla and beat until incorporated. Reduce speed to low and add dry ingredients until combined.
Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
Bake until cookes are puffy, about 10 minutes. Remove from the ove and make indentations in the center by pressing with the handle of the wooden spoon. Return to the oven and bake until edges are golden brown, about 6-7 minutes more. Transfer sheets to wire racks and let cool completely.
When cookies are cool, dollop grape jelly into indentations. You can store cookies in an airtight container for up to a week, but we never have that problem!