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Peanut Butter and Jelly Thumbprint Shortbread Cookies Recipe

Recipe by: Christine Thomas Boss

"These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  • 2Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  • 3Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  • 4Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Ingredients
  • 36 servings
  • 120 cals
  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup grape jelly
  • 1/2 cup creamy peanut butter
  • 1 1/2 teaspoons vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    120
    6%
  • Fat:
    7.2
    11%
  • Carbs:
    12.8
    4%
  • Protein:
    1.7
    3%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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