Peanut Butter Thumbprints
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 125
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 64
- Total: 29 min
- Prep: 20 min
- Cook: 9 min
Ingredients
1 1/4 cups firmly packed brown sugar
3/4 tsp. salt
Granulated sugar
3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening
or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
3 tsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 tsp. baking soda
1/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, stirred
Directions
- HEAT oven to 375 degrees F.
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie. Place on cooling rack to cool completely.