Peanut Butter Thumbprints

2012-11-24
  • Yield : 3 dozen cookies
  • Prep Time : 20m
  • Cook Time : 9m
  • Ready In : 29m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1 1/4 cups firmly packed brown sugar
  • 3/4 tsp. salt
  • Granulated sugar
  • 3/4 cup Jif(R) Creamy Peanut Butter
  • 1/2 cup Crisco(R) All-Vegetable Shortening
  • or 1/2 stick Crisco(R) Baking Sticks All-Vegetable Shortening
  • 3 tsps. milk
  • 1 tbsp. vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST(R) All Purpose Flour
  • 3/4 tsp. baking soda
  • 1/4 cup Smucker's(R) Orchard's Finest(R) Pacific Mountain Strawberry Preserves, stirred

Method

Step 1

HEAT oven to 375 degrees F.

Step 2

COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.

Step 3

COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.

Step 4

SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Step 5

BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.

Step 6

SPOON preserves into center of each cookie. Place on cooling rack to cool completely.

Leave a Reply

Your email address will not be published. Required fields are marked *