Peanut Butter Thumbprint Cookies

Name: Peanut Butter Thumbprint Cookies
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 36
Cuisine: American
Ingredients: ½ cup Oat Flour (1/2 cup gluten-free oat flour); ½ cup Gluten-Free All-Purpose Flour (1/2 cup all purpose gluten-free baking flour King Arthur recommended); ½ tsp Baking Powder (1/2 tsp baking powder); ½ tsp Bicarbonate of Soda (1/2 tsp baking soda); ½ tsp Table Salt (1/2 tsp salt); 1 cup Smooth Peanut Butter (1 cup creamy peanut butter use the no-stir peanut butter to achieve the right texture.); 1 stick Unsalted Butter (1 stick unsalted butter softened); ⅔ cup Brown Sugar (2/3 cup brown sugar you can also use coconut sugar); 1 piece Egg (1 large egg); 1 tsp Vanilla (1 tsp vanilla extract); 0 pieces Cane Sugar (organic cane sugar for rolling); 6 tbsp Grape Preserves (6 tbsp all-fruit preserves grape recommended)

Peanut Butter Thumbprint Cookies - Dessert (American)

37 minAmerican

Servings36

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Steps

1Preheat oven to 350 degrees F.
2In the bowl of an electric mixer, blend butter and peanut butter until smooth and creamy. In a separate bowl, whisk together flours, baking powder, baking soda, and salt.
3Add brown sugar to peanut butter mixture and blend until smooth. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
4Scoop level tablespoons of dough, and form into balls. Roll into tablespoon-sized balls, then roll in the sugar to coat.
5Transfer cookie balls to parchment-lined baking sheets, spacing about 2 inches apart. Bake until cookies are puffy, about 10 minutes.
6Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more.
7While cookies are still warm, fill each cookie with 1/2 teaspoon of fruit preserves.
8Transfer sheets to wire racks, and let cool completely.