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Peanut Butter and Jelly Thumbprint Shortbread Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Peanut butter and jelly shortbread cookies: A delicious twist on a classic favorite.
Ingredients:
  • 1 cup butter, softened
  • 0.66666668653488 cup white sugar
  • 0.5 cup grape jelly
  • 0.5 cup creamy peanut butter
  • 1.5 teaspoons vegetable oil
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and prepare a baking sheet with parchment paper.
  • Using an electric mixer, cream together the butter and sugar in a large bowl until smooth. Add vanilla and mix. Gradually incorporate the flour mixture until just combined. Shape the dough into 1 1/2-inch balls and place them on lined baking sheets. Use your thumb and finger to create a small indentation in the center of each ball and fill with grape jam.
  • Bake in the preheated oven for about 14 minutes until lightly browned, then cool on the baking sheet for 1 minute.
  • Place the peanut butter in a microwave-safe bowl and heat in the microwave in 10-second intervals until soft (10-30 seconds total), being careful not to let it bubble. Stir in the vegetable oil and drizzle over warm cookies.

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