This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.
Storage note: Store in an airtight container for up to 1 week.
Recipe information
Yield
about 26 cookies
Ingredients
Preparation
Step 1
1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
Step 2
2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
Step 3
3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
Step 4
4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
Step 5
5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.
Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.
Recipe notes
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