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Peanut Butter and Jelly Thumbprints

Guest Author - Sandy Moyer

Peanut Butter and Jelly Thumbprints

  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1-1/2 cups peanut butter
  • 1/2 cup margarine, softened
  • 1/2 cup honey
  • 2 T. milk
  • strawberry or grape jam

Preparation -
Mix the flour, sugar, baking soda, and salt together in a large mixing bowl. Separately, mix the peanut butter and margarine together . Add the peanut butter mixture to the dry ingredients and mix on meduim speed with an electric mixer for about 3 minutes or until blended but crumbly. Mix in the honey and the milk. Shape the dough into 1" round balls. Place about 2" apart on ungreased cookie sheets. Use your thumb or the back of a teaspoon to make a shallow indentation in each. Spoon about 1/2 teaspoon of jam into each "thumbprint". Bake in a preheated oven at 375°F for 8 to 10 minutes or until golden brown. Cool for one minute on the cookie sheets, then transfer to wire racks to cool. Store in layers, with waxed between each layer, in airtight containers.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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