Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter and Jelly Thumbprints 3.8 (183) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 18, 2018 Rate PRINT Share Yield: 40 These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry. Ingredients 1 ¼ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup smooth peanut butter 4 ounces (1 stick) unsalted butter, softened ⅓ cup packed light-brown sugar ⅓ cup granulated sugar, plus more for rolling 1 large egg 1 teaspoon pure vanilla extract ½ cup raspberry jam Directions Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week. Originally appeared: Martha Stewart Living, October 2009 Rate It PRINT