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Peanut Butter Jammies

Becky Luigart-Stayner
Yield 3 dozen (serving size: 1 cookie)
Be ready for hand washing afterward: With peanut butter as the main ingredient, this dough is oily. Parents can beat the cookie dough ingredients and leave the shaping to the kids. Use a baby-food or demitasse spoon to spoon jam into thumbprints.

Ingredients

  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3/4 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • Cooking spray
  • 6 tablespoons strawberry jam

Nutrition Information

  • calories 62
  • caloriesfromfat 42 %
  • fat 2.9 g
  • satfat 0.6 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 1.6 g
  • carbohydrate 8.3 g
  • fiber 0.4 g
  • cholesterol 6 mg
  • iron 0.2 mg
  • sodium 27 mg
  • calcium 3 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Place peanut butter, sugar, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Add flour; stir well. Shape dough into 36 (1-inch) balls; place 1-inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Cover and chill 3 hours.

  2. Preheat oven to 375°.

  3. Bake cookies at 375° for 12 minutes or until golden. Remove from pans; cool on wire racks. Spoon 1/2 teaspoon jam into the center of each cookie.