We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: Gateway to the supernatural

Peanut Butter Thumbprints

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs Cookies 32 Servings

INGREDIENTS

1/2 c Unsalted butter; room temperature
1/2 c Peanut butter
1/2 c Dark brown sugar
1 Egg
1/2 ts Vanilla
1 1/2 c Plus 1 tablespoon flour
1/2 ts Salt
1/3 c Salted cocktail peanuts; finely chopped
1/3 c Raspberry jam

INSTRUCTIONS

1.  In the large bowl of an electric mixer beat the butter and peanut
butter until creamy.  Add the brown sugar and beat 1 minute to blend.  Beat
in the egg and vanilla, scraping down the sides of the bowl. 2. Combine the
flour and salt; slowly add to the creamed mixture, beating to blend. Stir
in the peanuts. 3. Place 1-inch balls of dough on ungreased baking sheets
and make an indentation in the centers with your thumb. Fill each with
about 1/4 teaspoon raspberry jam. 4. Bake in a preheated 350-degree oven 12
minutes.  Cool for a few minutes before removing to wire racks.
Recipe By     : Seattle Times
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 23:44:33 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : The cookies can be frozen with or without the filling.

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?