Peanut Butter And Jelly Thumbprint Shortbread Cookies

Ingredients

• Servings: 36
• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup grape jelly
• 1/2 cup creamy peanut butter
• 1 1/2 teaspoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an oven to 350 degrees f (175 degrees c); line a baking sheet with parchment paper.
• beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. mix in the flour mixture until just incorporated. roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. be careful not to overheat the peanut butter; do not let it bubble. stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.