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Recipes > Peanut Butter And Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

Recipes > Peanut Butter And Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

Recipe by RedmanShop

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RedManShop
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These peanut butter thumbprint cookies are the perfect treat for the PB&J lovers in your life.

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Prep

15 mins

Bake

11 - 13 mins

Total

30 mins

Yield

4 dozen

Ingredients

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Muffins

  • All-Purpose Flour — 1 1/2 cups
  • Baking Soda — 1/2 teaspoon
  • Salt — 1/4 teaspoon
  • Solid Vegetable Shortening — 1/2 cup
  • Creamy Peanut Butter — 1/2 cup
  • Granulated Sugar — 1/2 cup
  • Firmly Packed Brown Sugar — 1/2 cup
  • Egg — 1
  • Vanilla Extract — 1/2 teaspoon
  • Seedless Raspberry Jam — 1/2 cup

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

PREMIUM SHORTENING 250G (#53005)

PREMIUM SHORTENING 250G (#53005)

$4.50

Instructions

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  1. Make the cookies. Preheat the oven to 325°F.
  2. In a medium bowl, combine the flour, baking soda and salt and set aside.
  3. In a large bowl, beat the shortening, peanut butter, brown sugar and granulated sugar with an electric mixer until well blended. Add the egg and vanilla to the mixture.
  4. Next, stir in flour mixture and blend well.
  5. Shape cookie dough into 1-inch balls then place dough balls on a cookie sheet 1 1/2 inches apart.
  6. Using your thumb, make a small indent in the center of each dough ball.
  7. Bake for 11-13 minutes or until golden brown.
  8. Remove cookies from the oven and place on a wire rack to cool.
  9. Prepare and add the jelly.
  10. In a small bowl, microwave the jam for 20-30 seconds. Stir until the jam is smooth.
  11. Spoon 1 teaspoon of jam into the indent of each cookie.

Similar Recipe

Jelly Donut Muffins

Tips

  1. Use your favorite jam and jelly flavors. There’s no rules on what flavor jam to use! Whether you’re a fan of strawberry, peach, blueberry or apricot jam, the options are endless.
  2. To store. Store cookies in an airtight container at room temperature.

Education

Baking School

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Submit your review
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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

BROWN SUGAR 1KG (#1405)

6.95

RASPBERRY BAKEABLE JAM 7KG (#50637)

56.65

PREMIUM SHORTENING 250G (#53005)

4.50

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

COARSE SALT 100G (#66401)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

LAKANTO CREAMY PEANUT BUTTER 375G (#106811)

9.10

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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