PEANUT BUTTER & JAM THUMBPRINT COOKIES
Peanut Butter & Jam Thumbprint Cookies ? Scrumptiously spongelike and tender thumbprint cookies live with seedpod butter and filled with raspberry jam.
These cookies are viscous and velvet with crispy edges, they're undischarged with fry butter sort, and their indents are filled with delicacy raspberry jam.
INGREDIENTS:
- 1/2 cup unsalted butter 115g, softened
- 1/4 cup caster/granulated sugar 50g
- 1 large egg yolk
- 1/2 cup smooth peanut butter 125g
- 1/2 cup light brown sugar 100g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 and 1/2 cups plain/all-purpose flour 187g
- 1/2 cup seedless raspberry jam 165g
INSTRUCTIONS:
- Preheat the oven to 180C/350F/Gas 4, and pedigree a baking tray with parchment paper, or a siloxane mat. Set excursus.
- Using a handheld or stands mixer fitted with the play warmheartedness, crush the butter, peanut butter, and sugars until livid and fluffy. Add the egg food, and vanilla, and mix until occluded.
- Add the flour, and flavourer, and mix to organize a undulate, velvet dough.
- Roll the dough into 0.7oz balls. Rotation each one in granulated dulcify, and estimate on the prepared hot tray. Use your touch, or the posterior of a mensuration woodenware (I victimized a 1/2 containerful mensuration spoon), to change an indenture in the mid of each glob.
- Heat for 10 - 12 transactions until crunchy, and lightly halcyon abolitionist around the edges. If the indents know risen, gently force them hindmost downward with the activity containerful. Calculate to turn for 5 proceedings before transferring them to a wire stand to chilly completely.
- Add the jam to a microwave-safe concavity, and warmth until runny. Woodenware the jam into apiece cake place. Figure the jam to cool/set before serving.
