Name: Peanut Butter and Jelly Thumbprint Shortbread Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: Butter, softened - 1 cup; White sugar - ⅔ cup; Vanilla extract - ½ teaspoon; All-purpose flour - 2 cups; Grape jelly - ½ cup; Creamy peanut butter - ½ cup; Vegetable oil - 1 ½ teaspoons

Ingredients for - Peanut Butter and Jelly Thumbprint Shortbread Cookies

1. Butter, softened 1 cup

2. White sugar ⅔ cup

3. Vanilla extract ½ teaspoon

4. All-purpose flour 2 cups

5. Grape jelly ½ cup

6. Creamy peanut butter ½ cup

7. Vegetable oil 1 ½ teaspoons

How to cook deliciously - Peanut Butter and Jelly Thumbprint Shortbread Cookies

1 . Stage

Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.

4 . Stage

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.