Peanut Butter and Jelly Thumbprint Shortbread Cookies recipe
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Ingredients
- 1 cup butter, softened ⅔ cup white sugar ½ teaspoon vanilla extract 2 cups all-purpose flour ½ cup grape jelly ½ cup creamy peanut butter 1 ½ teaspoons vegetable oil
Nutrition Info
- 119.5 caloriescarbohydrate: 12.8 gcholesterol: 13.6 mgfat: 7.2 gfiber: 0.4 gprotein: 1.7 gsaturatedFat: 3.7 gservingSize: -sodium: 52.9 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter and Jelly Thumbprint Shortbread Cookies
Directions
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Preheat an oven to 350 degrees F (175 degrees C), line a baking sheet with parchment paper.
Beat 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.
Bake in the preheated oven until lightly browned, about 14 minutes, allow to cool on baking sheet for 1 minute.
Put 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.