Flour Head Bakery's Peanut Butter and Jelly Thumbprint Cookies

Mahasti Vafaie of The Tomato Head joins us to make some peanut butter and jelly thumbprint cookies.

Ground Peanuts:

½ cup unsalted, roasted  peanuts ground fine
1/3 cup granulated sugar

Place peanuts in the bowl of a food processor and grind until fine.  Place peanuts in a bowl, add sugar and set aside.
For the cookie:
½ cup unsalted butter at room temperature
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 Tablespoons whole milk
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
½ tsp salt

Place butter in bowl of stand mixer and beat with the paddle attachment.  Add sugar and beat until fluffy.  Add egg and mix until well combined.  Add vanilla and milk and mix well.  In a separate bowl whisk together the flour, baking soda and salt.  With the mixer on low, gradually add the flour mixture and mix until all the flour is mixed in.  Place the cookie dough in the refrigerator for an hour.  Remove the dough and scoop into balls.  Roll the dough balls in the ground peanut mixture and place 1.5 inches apart on a parchment lined baking sheet.  Bake for 12 minutes.  Remove from oven, allow the cookies to cool for 1 minute, then gently press your thumb in the middle.  Spoon a small amount of your favorite jam in the imprint and serve.

Makes 20 - 24 1" cookies.

Presented by Mahasti Vafaie, The Tomato Head

4/1/2017

© 2017 WBIR.COM


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