Peanut Butter Thumbprints (gluten free)

(from ybsiskaren’s recipe box)

Jan 2012

Source: Melissa Poole

Categories: Cookies

Ingredients

  • 1 large egg
  • 3/4 C sugar
  • 1 tsp vanilla
  • 1 C peanut butter
  • 1 tsp baking soda

Directions

  1. 1- beat the first 3 ingredients together for 3 min. on low

  2. 2- add the last two (the butter and soda), and whip together for approx 30 sec. (Just enough to get them together)

  3. 3- roll with your hands into little balls. This works well if your hands and cold and slightly wet (cold water). Dough will be very sticky.

  4. 4- place on your cookie sheet (*optional, covered with parchment) and squish with your thumb, or index finger.

  5. 5- plop a wee bit of jam (any) in the middle- approx 1/4 tsp or less in each one. Marionberry or raspberry are good. Or apricot, whatever you like.

  6. 6- Bake on cookie sheet for approx 12-14 min.

  7. *Being in a higher elevation, the dough may not be as wet as if you made it as sea level, but that’s fine. Also, baking time, may be a little less. Also depends on your oven. I would aim for 11min, and check.

  8. 7- let sit for about 1 or 2 min on sheet, and then remove onto wire rack to cool.

  9. 8- ENJOY. Yum.

  10. Notes:

  11. ~ depending on your preference, the peanut butter Jiff, natural, creamy, crunchy, etc doesn’t matter. They are all good.
  12. ~The parchment helps the cookie removal from baking sheet.

  13. Melissa

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