Peanut Butter Thumbprints
Prep Time: 25 min
Cook Time: 9 Min
Serves 4 dozen Servings
Difficulty Easy
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 tsp. 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® Seedless Strawberry All Fruit
Directions
- HEAT oven to 350°F.
- 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.
- STIR flour, baking soda and salt in medium bowl until blended. Beat into peanut butter mixture at low speed just until blended.
- 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.
- 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.
- 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.
