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Peanut Butter Thumbprints

Author/Submitted by: Seattle Times
Servings: 32
Categories: Cookies / Desserts / Peanut Butter

1/2  cup  unsalted butter, room temperature
1/2  cup  peanut butter
1/2  cup  dark brown sugar
1    egg
1/2  teaspoon  vanilla
1 1/2  cups  plus 1 tablespoon flour
1/2  teaspoon  salt
1/3  cup  salted cocktail peanuts, finely chopped
1/3  cup  raspberry jam

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. Beat 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 minutes before removing to wire racks.

The cookies can be frozen with or without the filling.

The cookies can be frozen with or without the filling.

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