Title: Peanut Butter Thumbprints
Categories: Cookies
Yield: 32 servings
1/2 c Unsalted butter; room temp
1/2 c Peanut butter
1/2 c Dark brown sugar
1 Egg
1/2 ts Vanilla
1 1/2 c Plus 1 tablespoon flour
1/2 ts Salt
1/3 c Salted cocktail peanuts
= finely chopped
1/3 c Raspberry jam
Recipe by: Seattle Times
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.
NOTES : The cookies can be frozen with or without the filling.
