Recipe: Peanut Butter and Jelly Thumbprints

I like Martha Stewart.  I was thumbing through her Entertaining cookbook from 1982 and its really amazing how ahead of her time she was.  Each chapter offers tips, recipes and guidance for a different type of party, from Cocktails for 25 different tastes to a holiday party for 50 to how to make a gingerbread mansion (complete with patterns). Oh yeah, if you want to host a wedding reception for 250 yourself, Martha, of course, is your gal, but stuffed chicken for 250?  Sounds like something I’d get myself into…..

I got these cookies off her website.  If you like a good PB&J, these cookies are fabulous.  I used about twice as much jam as Martha called for because I love good raspberry jam (if I lived closer to my sister, I would have used hers.  It’s awesome!!).  Also, I live at altitude so sometime cookies and baked goods dry out quickly.  I made these on Sunday, stored them in an airtight container and they’re still chewy.  In order to keep fitting into my jeans, I’m freezing some of the cookies.  Guess I also wanted to see if they froze well.  Since it’s just the two of us (excluding our two pugs), we don’t really need to be eating a batch of cookies every week.  I’ll keep you posted on the freezer experiment….

Peanut Butter and Jelly Thumbprint cookie recipe from Martha Stewart:

Any jam or jelly can be used. The recipe calls for raspberry jam, but you could use any type of jam or jelly. I hope these go over well, I’m bringing them to a play date this morning.

1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 egg
1 tsp pure vanilla extract
1/2 cup raspberry jam

1. Preheat oven to 350. Whisk together flour, baking soda, baking powder, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

2. Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment lined baking sheets, spacing about 2 inches apart.

3. Bake until cookies are puffy, about 10 min. Remove from oven, and make indentation in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6-7 min. more. Transfer sheets to wire racks and let cool completely.

4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. (We used the microwave) Spoon about 1/2 tsp into each indentation. Cookies can be stored in a single layer for up to 1 week.