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Peanut Butter Thumbprints

peanut-butter-thumbprints

Cook Time: 9 Min

Yield: 4 dozen Servings

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Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. creamy peanut butter
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 Tbsp. milk
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1/3 C. sugar
  • About 1/2 C. Polaner® Strawberry All Fruit

Directions

  1. HEAT oven to 350°F.
  2. BEAT brown sugar, peanut butter, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg just until blended.
  3. STIR flour, baking soda and salt in medium bowl until blended. Beat into peanut butter mixture at low speed just until blended.
  4. PLACE sugar in small bowl. Shape dough into 48 (1-inch) balls. Roll in sugar to coat completely. Place 2 inches apart on baking sheets.
  5. BAKE 5 minutes. Remove baking sheet from oven. Immediately press centers of cookies with back of measuring tsp. to form an indentation. Bake an additional 2 to 4 minutes or until edges are just beginning to brown. Remove from oven. Immediately reshape indentations as necessary. Cool 2 minutes on baking sheet.
  6. STIR jam until smooth. Spoon about 1/2 tsp. jam into center of each warm cookie. Remove from baking sheet to wire rack to cool completely.

Peanut Butter Thumbprints

peanut-butter-thumbprints

Cook Time: 9 Min

Yield: 4 dozen Servings

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 3/4 C. creamy peanut butter
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 Tbsp. milk
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1/3 C. sugar
  • About 1/2 C. Polaner® Strawberry All Fruit

Directions

  1. HEAT oven to 350°F.
  2. BEAT brown sugar, peanut butter, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg just until blended.
  3. STIR flour, baking soda and salt in medium bowl until blended. Beat into peanut butter mixture at low speed just until blended.
  4. PLACE sugar in small bowl. Shape dough into 48 (1-inch) balls. Roll in sugar to coat completely. Place 2 inches apart on baking sheets.
  5. BAKE 5 minutes. Remove baking sheet from oven. Immediately press centers of cookies with back of measuring tsp. to form an indentation. Bake an additional 2 to 4 minutes or until edges are just beginning to brown. Remove from oven. Immediately reshape indentations as necessary. Cool 2 minutes on baking sheet.
  6. STIR jam until smooth. Spoon about 1/2 tsp. jam into center of each warm cookie. Remove from baking sheet to wire rack to cool completely.

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