Peanut Butter-and-Jelly Thumbprint Cookies

• 1 cup creamy peanut butter
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 egg
• 1/4 cup raspberry jam
• 1 oz. BAKER'S White Chocolate

1. Heat oven to 325F.
2. Mix peanut butter, 1/2 cup sugar and egg until well blended.
3. Roll into 24 balls; coat with remaining sugar.
4. Place, 2 inches apart, on baking sheets.
5. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp.
6. to each.
7. Bake 20 min.
8. or until lightly browned.
9. (Do not overbake.)
10. Cool 5 min.
11. on baking sheets; transfer to wire racks.
12. Cool completely.
13. Melt chocolate as directed on package; drizzle over cookies.
14. Let stand until chocolate is firm.

peanut butter, sugar, egg, raspberry jam, s white chocolate

Taken from www.kraftrecipes.com/recipes/peanut-butter-jelly-thumbprint-cookies-144291.aspx (may not work)