Peanut Butter and Jelly Thumbprint Shortbread Cookies

Peanut Butter and Jelly Thumbprint Shortbread Cookies
Peanut Butter and Jelly Thumbprint Shortbread Cookies requires roughly 35 minutes from start to finish. Watching your figure? This vegetarian recipe has 121 calories, 2g of protein, and 7g of fat per serving. This recipe serves 36. If you have vanillan extract, sugar, grape jelly, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat.
Ingredients you will need
VanillaVanilla
ButterButter
SugarSugar
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Hand MixerHand Mixer
BowlBowl
3
Mix in the flour mixture until just incorporated.
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All Purpose FlourAll Purpose Flour
4
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.
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Grape JamGrape Jam
DoughDough
RollRoll
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Baking SheetBaking Sheet
5
Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
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Baking SheetBaking Sheet
OvenOven
6
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.
Ingredients you will need
Peanut ButterPeanut Butter
Vegetable OilVegetable Oil
CookiesCookies
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MicrowaveMicrowave
BowlBowl
OvenOven
DifficultyHard
Ready In35 m.
Servings36
Health Score0
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