SUNNY'S HOLIDAY PB AND J THUMBPRINTS

Sunny's Holiday PB and J Thumbprints image

To give her cookies holiday sparkle, Sunny Anderson rolls them in turbinado sugar, a large-grained sugar with a mild molasses flavor. As the cookies cool, the sugar forms a crisp crackly outer layer on the cookie, too.

Provided by Sunny Anderson

Time 3h45m

Yield 36 thumbprints

Number Of Ingredients 10

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Ingredients

1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

Steps:

In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.

*** Explore more Sunny's Holiday PB And J Thumbprints Recipes »

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PawIshTraPood

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These thumbprints are a great way to use up leftover peanut butter and jelly.

georgo kartoredjo

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I'm so glad I found this recipe. These thumbprints are the perfect addition to my holiday cookie platter.

Rajayz Balal

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These thumbprints are the perfect holiday treat! They're festive, delicious, and so easy to make.

Dugba Emmanuel

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These thumbprints were a little dry, but they were still good. I think I'll try adding a little bit of butter to the dough next time.

Riya Riya

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I made these thumbprints with my kids and they had a blast. It's a great activity for a rainy day.

Tanner Paris

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These thumbprints are a great way to use up leftover jelly.

Grace Logomna

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I'm not a huge fan of peanut butter and jelly, but these thumbprints were surprisingly good. The dough is really flaky and the filling is sweet and tart.

mubashir abbas

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These thumbprints are the perfect size for a quick snack or dessert.

Missy Smith

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I love that these thumbprints can be made ahead of time. It makes them perfect for busy holiday parties.

Zaria Armstrong

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These thumbprints are so delicious! The peanut butter and jelly filling is the perfect combination of sweet and savory.

MD. Anis Anis

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I had some trouble getting the thumbprints to hold their shape, but they still tasted great. I'll have to experiment with different dough recipes next time.