PB & J Thumbprint Cookies

I'm really excited about these cookies.  Like, so excited that I have to randomly (or not so randomly) drop them into conversations so I can go on and on about just HOW EXCITING they are.  See, I've never made thumbprint cookies before and they're just about the greatest thing ever.

I know most of you are going, "Liz, where have you been?!"

The truth is, I always saw them as complicated.  I didn't want to play around with fillings - especially jam.  I have this deep-seated aversion to jam hands and just about anything sticky.  I have a huge canister of peanuts, though, that my dad made me buy in case the apocalypse hits or something (I kid you not) and since I don't really expect that to happen in the next year, I thought they'd be of some baking use.  

These turned out really well.  They're very buttery with a nice crunch from the crushed peanuts.  And then my favorite part -- the jam.  Who would've known?  Definitely make these, even if you're not a huge jam fan like me.  It might make you a believer!

PB & J Thumbprint Cookies

Ingredients:

1 3/4 cups flour

1 3/4 cups crushed peanuts

2 sticks butter, softened

1/2 cup sugar

1 1/2 tsp vanilla extract

1 cup strawberry jam

Directions:

Preheat oven to 350 degrees.

Mix the flour and peanuts and set aside.  In a mixing bowl, cream together the butter and sugar.  Scrape down the sides and mix in the vanilla extract.  Gradually add the peanut-flour mixture until combined.  You may have to use your hands to fully form the dough.

Drop tablespoons of dough onto the baking sheet.  Press your index finger into the center of the cookie, being careful not to press too hard.  Bake 15-18 minutes.  Let cool for 2 minutes on the cookie sheet, and then remove to a wire rack.

In a small sauce pan bring the jam to a boil.  Spoon into the thumbprints.  Let cool.

Source: Joy The Baker