Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 375°.

  • 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.

Nutrition Facts

62 calories; calories from fat 42%; fat 2.9g; saturated fat 0.6g; mono fat 1.4g; poly fat 0.8g; protein 1.6g; carbohydrates 8.3g; fiber 0.4g; cholesterol 6mg; iron 0.2mg; sodium 27mg; calcium 3mg.
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