PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES

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 teaspoon vegetable oil

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: In a large mixing bowl, add the sugar and butter. Beat using an electric mixer until creamy.

Step 4: Add the vanilla and beat until well blended.

Step 5: Add in the flour mixture and beat until well combined.

Step 6: Form 1 1/2-inch balls out of the dough and place them on the lined baking sheet.

Step 7: Press the middle part of the balls to make a small hole and fill each with the grape jam.

Step 8: Place inside the preheated oven and bake for 14 minutes or until brown.

Step 9: Remove from the oven and let the cookies sit for 1 minute on the baking sheet.

Step 10: Place the peanut butter in a microwavable bowl and place it inside the microwave. Heat for 10 to 30 seconds or until soft but not bubbly.

Step 11: Add vegetable oil into the peanut butter and stir until well mixed.

Step 12: Drizzle the mixture on top of each cookie.

Step 13: Serve and enjoy!

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