Peanut Butter Thumbprints Recipe

• 1/2 c. unsalted butter, at room temperature
• 1/2 c. peanut butter
• 1/2 c. dark brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 c. plus 1 tbsp. flour
• 1/2 teaspoon salt
• 1/4 c. finely minced salted cocktail peanuts
• 1/3 c. raspberry jam

1. In the large bowl of an electric mixer, beat the butter and peanut butter till creamy.
2. Add in the brown sugar and beat 1 minute to blend.
3. Beat in the egg and vanilla, scraping down the sides of the bowl.
4. Combine the flour and salt; slowly add in to the creamed mix, beating to blend.
5. Stir in the peanuts.
6. Place 1-inch balls of dough on ungreased baking sheets and make an indentation in the centers with your thumb.
7. Fill each with about 1/4 tsp.
8. raspberry jam.
9. Bake in a preheated 350 degree oven 12 min.
10. Cold for a few min before removing to wire racks.
11. The cookies can be frzn with or possibly without the filling.
12. 107 calories.
13. 32 cookies.

unsalted butter, peanut butter, brown sugar, egg, vanilla, flour, salt, peanuts, raspberry jam

Taken from cookeatshare.com/recipes/peanut-butter-thumbprints-30581 (may not work)