What’s Cooking in Gail’s Kitchen? Food is Art: Jam Thumbprint Cookies! Have you ever had someone complain because homemade cookies are too sweet? Me, neither. Still, there are those who feel peanut butter on its own is the culprit. Well, how about if we add a little acidity with raspberry fruit jam to balance out the flavor profile. Be my guest, take a bite. The cookie is soft in texture while the pockets of gooey fruit anchor the chewiness of the peanut butter making it a lip-smacking favorite. Now you have a new PB&J childhood dream to carry on. 

JAM THUMBPRINT COOKIES 

Ingredients: 

1 1/2 cups flour 

1/4 teaspoon salt 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 cup butter, room temperature 

3/4 cup brown sugar 

1/4 cup granulated sugar 

2/3 cups peanut butter, creamy

1 large egg, room temperature 

1/2 teaspoon vanilla extract 

1/3 cup raspberry jam 

Sugar for rolling 

Instructions: 

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.  In a larger bowl, cream together butter, brown sugar, and granulated sugar until it lightens one shade in color without lumps. Add peanut butter; stir until smooth. Add large egg and vanilla extract. Mix until completely combined. Gradually add flour mixture; stir just until incorporated. Using a small cookie scoop, roll the dough into a small ball. Roll in granulated sugar. Arrange on prepared cookie sheet. Gently make a small “thumbprint” in the center of each cookie round. Bake 8-9 minutes until the cookies have spread slightly. Remove the baking sheets from the oven. Spoon a small portion of raspberry jam into each indentation. Baked 2 minutes longer. Remove from oven and allow cookies to cool for 5-7 minutes before transferring to a wire rack to cool completely. Repeat process until all cookie is used.