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Peanut Butter and Jelly Thumbprint Cookies

Hands-on time 15 mins
Total time 45 mins
Yield

Serves 40 (serving size: 1 cookie)

Superfine teff flour works nicely for this cookie that riffs off the classic combo. To get the best shape for the cookies, use a cookie scoop for rounded dough mounds, or roll dough into balls (dough will feel oily). Make the thumbprint hollow after the cookies have baked, while they’re still hot; use the handle of a wooden spoon to save your thumbs from the heat. Use any kind of jelly or preserves you like; strawberry is always a favorite in my house.

Ingredients

  • 7.05 ounces teff flour (about 1 1/3 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter
  • 3 tablespoons canola oil
  • 3 tablespoons 2% reduced-fat milk
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 20 teaspoons strawberry, grape, or apple jelly

Nutrition Information

  • calories 94
  • fat 4.6 g
  • satfat 0.8 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 1 g
  • sugars 8 g
  • Est. Added Sugars 8 g
  • cholesterol 5 mg
  • iron 0 mg
  • sodium 95 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 350°F.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk; set aside.

  3. Place brown sugar, peanut butter, and oil in the bowl of a stand mixer. Cream together with paddle attachment until fully incorporated (about 1 minute). Add milk, vanilla, and egg; mix on medium-low speed another 1 minute or until emulsified. Add flour mixture, and mix on low speed until just combined (about 15 seconds). Using a rubber spatula, make sure there are no rogue streaks of peanut butter.

  4. Scoop dough with a 1-tablespoon cookie scoop 2 inches apart onto baking sheets lined with parchment paper (or roll tablespoonfuls of dough into balls and arrange on baking sheets). Bake at 350°F for 10 minutes. Remove from oven; immediately make a “thumbprint” impression with the handle of a wooden spoon (tamp down 2 or 3 times for a nickel-sized indentation). Place cookies on a wire rack; cool completely. Spoon 1/2 teaspoon jelly into indentation of each cookie.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;