Peanut Butter and Jelly Thumbprints

So the blog has been having some weird formatting issues so if there are no longer 12 days of Christmas Cookies on this site, you'll know why.  I'll get around to reposting those recipes one of these days.  Hopefully, those issues won't show up in this post.

I made these cute little cookies to bring to work to celebrate a friend from work's birthday.  I used raspberry jelly but you could substitute any flavor you like or use a variety.  I loved the end result.  It was like having a cookie version of your favorite childhood lunch.  Okay, so it's still one of my favorite lunches now.  :) Enjoy!

hand juicer used to make indents

Peanut Butter and Jelly Thumbprints
Makes 40

• 1 1/4 C all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 C smooth peanut butter
• 1 stick room temperature butter
• 1/3 C granulated sugar, plus more for rolling
• 1/3 C packed light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 C jelly (I used raspberry)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Using a paddle attachment or hand mixer, beat together the peanut butter and butter.
4. Add the sugars to the peanut butter and butter mixture and beat until pale and fluffy.
5. Mix in the egg and vanilla until just incorporated.
6. Add in the dry ingredients and mix until combined.
7. Scoop out level tablespoons (about the size of a large marble) and roll into balls.  Roll each ball in sugar and place on baking sheet about 2 inches apart.
8. Bake until cookies are puffy, about 10 minutes and remove from the oven.  Make indentations in the center.  I use the end of a a juicer but you can use anything that will make a round depression like the handle of a wooden spoon.  Return to oven, and bake until the edges are golden brown, another 4 minutes more in my oven.
9. Transfer to wire racks and let cool completely.
10. Heat jelly in a sauce pan or cheat like me and pop it in the microwave. Spoon about 1/2 tsp into each cookie.
11. Cookies can be stored in a single layer for about 1 week.