Peanut Butter and Jelly Thumbprints
Peanut Butter and Jelly Thumbprints

Hello, I’m Elise. 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 bit tastier. This will be really 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 on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Peanut Butter and Jelly Thumbprints is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with 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 that.

The ingredients needed to make Peanut Butter and Jelly Thumbprints:

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

Steps 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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