Peanut Butter and Jelly Thumbprint Shortbread Cookies

Peanut Butter and Jelly Thumbprint Shortbread Cookies

by Abigail Rose 1 year ago
4.4 (9)
15 minutes
119.5 kcal
12.8 g carbs
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Description

These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.

Ingredients
  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup grape jelly
  • ½ cup creamy peanut butter
  • 1 ½ teaspoons vegetable oil
Directions
  1. 1. Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  2. 2. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  3. 3. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  4. 4. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts
serving: 36 cookies
calories: 119.5 kcal
carbohydrates: 12.8 g
protein: 1.7 g
saturated fat: 3.7 g
cholesterol: 13.6 mg
sodium: 52.9 mg
fiber: 0.4 g
sugar: 6.9 g