Peanut Butter and Jelly Thumbprints
Peanut Butter and Jelly Thumbprints

Hello, I’m Marie. Today, we’re going to make peanut butter and jelly thumbprints recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Peanut Butter and Jelly Thumbprints Recipe

Peanut Butter and Jelly Thumbprints is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Peanut Butter and Jelly Thumbprints is something which I’ve loved my whole life.

To bewith this recipe, we must first prepare a few ingredients. You can cook peanut butter and jelly thumbprints using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Peanut Butter and Jelly Thumbprints:

  1. Make ready 1 stick unsalted butter, cut in pats
  2. Make ready 1/2 cup peanut butter, smooth or chunky
  3. Get 1/4 tsp kosher salt
  4. Take 33/50 cup sugar
  5. Get 1 1/2 cup all purpose flour
  6. Make ready 1 tsp vanilla
  7. Get 1 large egg yolk, beaten
  8. Prepare 1 jam or jelly

Instructions to make Peanut Butter and Jelly Thumbprints:

  1. Place all ingredients (except jam) in a large bowl. Mix well, using clean hands.
  2. Make 20 balls, about 1 1/4 - 1 1/2 inch each. Place 4 wide and 5 long on a large ungreased cookie sheet. Make sure there is room to spread out a bit.
  3. Make an indentation in the center of each ball with your thumb. Do not press too hard. It is normal for the dough to crack.
  4. Fill each indentation with your favorite jam or jelly. Do not over fill.
  5. Bake in a 325°F oven for about 22 minutes. Some ovens may need 24 minutes.
  6. Remove from oven and let cool on cookie sheet until warm, about 10 minutes, or so. The cookies are too fragile to transfer when they are hot.
  7. When sufficiently cooled, transfer with a spatula to a rack to cool completely.
  8. Store airtight between layers of waxed paper.
  9. Makes 20 cookies.

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