Thursday, May 19, 2005

Peanut Butter and Jelly Thumbprints

Peanut Butter and Jelly Thumbprints (Adapted from Martha Stewart)

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
1/3 cup granulated sugar, plus additional for rolling
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1/4 cup raspberry jam
1/4 cup Nutella

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together peanut butter and softened butter until smooth and creamy. Mix in sugars, beating until combined and fluffy. Mix in egg and vanilla. Add dry ingredients and mix just until combined.

Using a tablespoon cookie scoop, portion the dough out into balls, rolling each in granulated sugar. Place cookie dough onto parchment-lined baking sheets.

Place cookies into the oven and bake until puffy and just starting to crack around the edges, about 9 to 10 minutes. Remove from oven and carefully make indentations in the center of each cookie by pressing with the handle end of a wooden spoon. Place cookies back into the oven and continue to bake until the edges are golden, about 6 to 7 minutes more. Remove from the oven and transfer cookies to wire rack to cool completely.

In a small saucepan or in the heat-safe bowl in the microwave, gently heat jam, stirring often, until loosened. Spoon roughly 1/2 teaspoon into half of the cookies. Spoon roughly 1/2 teaspoon of Nutella into the other half.

Makes about 40 cookies.

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