Peanut Butter Thumbprint Cookies

The rustic look of these peanut butter and jam jewels announces that they are homemade. Super-nutty, and rich as shortbread, they are a made using just one-third cup of sugar. We recommend using a raspberry fruit spread for the filling, but go with what you like best, even chocolate ganache if you like!


Peanut Butter Thumbprint Cookies

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Servings: 18
Yield: 3 dozen cookies
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Ingredients
  • 1 3/4  cups 
    unbleached all-purpose flour
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
    salt
  • 1/2  cup (1 stick) 
    unsalted butter, softened
  • 1/3  cup 
    firmly packed brown sugar
  • 1/2  cup 
    Stevia In The Raw® Bakers Bag
  • 1   
    large egg, at room temperature
  • 1   teaspoon 
    vanilla extract
  • 3/4  cup 
    creamy peanut butter (with salt), at room temperature
  • 1/2  cup 
    unsalted roasted peanuts, finely chopped
  • 1/2  cup 
    raspberry fruit spread
Directions
1.
Set racks in the top and bottom third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with baking parchment and set aside.
2.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside.
3.
In a deep mixing bowl, use a hand mixer on medium-high to beat the butter with the brown sugar for 2 minutes. Add the stevia and beat for 1 minute. Mix in the egg and vanilla until well blended. Add the peanut butter. Using the lowest speed, mix in the dry ingredients until the dough almost comes together. Using a spatula, work with dough 5-6 times to complete blending in the dry ingredients. Divide the dough into two parts, wrap half in plastic wrap, and set aside.
4.
Place the chopped peanuts in a small bowl. Breaking off pieces, roll the dough into 1-inch balls. Roll each ball in the peanuts, then place on a prepared baking sheet and pressing gently with the tip of your thumb, make a shallow hollow in the ball. The dough will crack. If desired, gently shape it to reduce the cracks. Repeat, placing the cookies 1 1/2 inches apart, with 12 on each baking sheet.
5.
Bake the cookies for 6 minutes. Rotate and reverse the baking sheets in the oven. Bake for about 6 minutes longer, or until the cookies are lightly golden. Using the tip of a wooden spoon handle, very gently press the hollow in each cookie to reform it. Transfer the cookies to baking racks to cool. Repeat, shaping and baking the remaining dough.
6.
When the cookies are completely cool, spoon a scant half-teaspoon of the raspberry fruit spread into the hollow. Serve immediately. Only fill cookies being served the day they are baked. Store the rest in an airtight container for up to 1 week, then fill before serving.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 13, sat. fat (g) 5, carb. (g) 20, fiber (g) 1, pro. (g) 5, sodium (mg) 90, Percent Daily Values are based on a 2,000 calorie diet
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