Peanut Butter Thumbprints
This recipe comes to us Courtesy of Smucker's® Orchard's Finest® Preserves.
Ingredients
- 1 1/4 cups firmly packed brown 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
- 3/4 tsp. salt
- Granulated sugar
- 1/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, stirred
Preparation
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HEAT oven to 375°F. |
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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. |
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COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended. |
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SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. |
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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. |
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SPOON preserves into center of each cookie. Place on cooling rack to cool completely. |
