The Pioneer Woman Tasty Kitchen
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Peanut Butter and Jelly Thumbprints

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Level: Easy

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Description

A butter base cookie rolled in honey roasted peanuts and topped with creamy peanut butter and jam. A perfect replica of a Peanut Butter and Jelly Sandwich.

Ingredients

  • 1 cup Whole Wheat Pastry Flour
  • ⅛ teaspoons Salt
  • ½ cups Unsalted Butter, Room Temperature
  • ¼ cups Granulated White Sugar (I Used NuNaturals Tagatose)
  • 1 whole Egg, Separated
  • ½ teaspoons Pure Vanilla Extract
  • ½ cups Honey Roasted Peanuts, Chopped Small
  • ¼ cups Peanut Butter
  • ¼ cups Jam, Your Favorite Kind, I Used Sugar Plum

Preparation

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

In a medium bowl, add flour and salt, mix until combined. Set aside.

In a large bowl, beat butter and sugar. Beat in egg yolk and vanilla extract. Add flour mixture, and beat until combined.

In a small bowl, beat egg whites until frothy. On a plate, add chopped nuts.

Roll dough into 1″ balls. Roll into egg white mixture, then into nuts. Place on baking sheet and make a thumb print in the middle (I used the back of a teaspoon).

Bake for 8-10 minutes or until nuts are lightly browned. Place on cookie rack to cool. Once cool, evenly divide the peanut butter into the thumbprint, then top with jam.

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