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CARLA HALL PB & Jam Thumbprint Cookies

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These cookies are the perfect treat for after dinner or even for a gift!

2 cups roasted salted peanuts (divided)
2 cups all-purpose flour (plus additional for rolling)
3/4 teaspoon table salt
1 1/2 sticks butter (room temperature)
1/2 cup peanut butter (smooth)
3/4 cup sugar
1 large egg yolk
2 teaspoons vanilla extract
1 cup Bluebarb (blueberry-rhubarb) jam (or blueberry or strawberry jam)

Preheat oven to 350ºF. Line baking sheets with parchment paper.
In the bowl of a food processor, add 3/4 cup peanuts with 1/2 cup flour and table salt and pulse until finely ground. Remove and set aside in a bowl. Add the remaining peanuts, pulse until finely ground and set aside on a baking sheet.
In the bowl of a stand mixer, add the butter, peanut butter and sugar and beat on medium-high until creamy but gritty. Add the egg yolk and vanilla and mix to combine. Add the remaining 1 1/2 cups of flour, peanut flour mixture and mix to combine. Flatten into a disc or rectangle, wrap in plastic and refrigerate for at least an hour.
Divide dough into 3 pieces and roll each piece into 1 1/2-inch wide logs. Working with one log at a time, roll in reserved, ground peanuts. Cut log into 1-inch pieces. Using your thumb, press in the center of each piece. Place on a baking sheet lined with parchment paper. Add 1/2 teaspoon of jam. Place on baking sheet and bake until golden brown, about 15 minutes. Remove from oven to cooling racks and allow to cool completely on baking sheets.
Recipe yields 5 dozen cookies.
Helpful Tip: make extra dough and freeze in the shape of logs. Defrost when ready to bake and enjoy!

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