Peanut Butter Thumbprints
Author/Submitted by: Seattle Times
dark brown sugar
plus 1 tablespoon flour
salted cocktail peanuts,
1. In the large bowl of an electric mixer beat the butter and peanut
butter until creamy. Add the brown sugar and beat 1 minute to blend.
in the egg and vanilla, scraping down the sides of the bowl.
2. Combine the flour and salt; slowly add to the creamed mixture, beating
to blend. Stir in the peanuts.
3. Place 1-inch balls of dough on ungreased baking sheets and make an
indentation in the centers with your thumb. Fill each with about 1/4
teaspoon raspberry jam.
4. Bake in a preheated 350-degree oven 12 minutes. Cool for a few
before removing to wire racks.
The cookies can be frozen with or without the filling.