Flourless Peanut Butter And Jelly Thumbprint Cookies
Makes about 32 small cookies.
1 cup all-natural chunky or smooth peanut butter
1 cup sugar
1 egg
1 tsp. baking soda
About 1/4 cup any fruit preserves, jam or jelly you fancy
1. Preheat oven to 350 degrees. In a mixer combine peanut butter and sugar until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. The dough will be crumbly.
2. Roll dough into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger. Fill the depression with fruit
preserves. Bake for 12 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.
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