Cookie of the Week!- Peanut Butter and Jelly Thumbprints

Something that I really think is fun about doing this cookie of the week thing is that my friends and family are finding me fun new recipes to try. This one is from my sweet mother-in-law. I have a fantastic relationship with her and really appreciate everything she does. I dropped the kids off on Tuesday for her to watch them for an hour. I had a meeting that I could not take the kids to and she always lets me do that. She had ready for me a new family cookbook that someone on Adam's dad's side put together, a child safe knife that I forgot I mentioned I was looking for, and a recipe pulled out of a Martha Stewart Magazine for me to try out. That made my day! How sweet for her to think, Kelly might like to make this for her blog. Now mind you, I doubt she has ever been to a blog and read something, but very sweet none the less. So here is the Peanut Butter and Jelly Thumbprint cookie recipe from Martha Stewart:


Any jam or jelly can be used. The recipe calls for raspberry jam, but I chose seedless blackberry jam. I hope these go over well, I'm bringing them to a play date this morning.

1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 egg
1 tsp pure vanilla extract
1/2 cup raspberry jam

1. Preheat oven to 350. Whisk together flour, baking soda, baking powder, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

2. Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment lined baking sheets, spacing about 2 inches apart.

3. Bake until cookies are puffy, about 10 min. Remove from oven, and make indentation in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6-7 min. more. Transfer sheets to wire racks and let cool completely.

4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. (We used the microwave) Spoon about 1/2 tsp into each indentation. Cookies can be stored in a single layer for up to 1 week.