I tend to enjoy cookies of the chocolate variety.
I know, you’re completely shocked by this news.
However, last year when I made my cookie trays, I thought the chocolate was a little bit overwhelming to the non-chocolate choices on my trays.
What if someone doesn’t like chocolate?
Doubtful, but what if?
Then they’d only have two of my cookies to choose from: Snickerdoodles and Oatmeal Scotchies. I felt like I needed another option for this year’s trays. I wanted something easy, something without a ton of ingredients or steps.
Enter the Jelly Thumbprint cookie.
I had a Chocolate Thumbprint cookie, but these would be completely different, other than the thumbs.
I went to Allrecipes.com and found this recipe, and modified it to suit my own needs.
I made it a little bit healthier, with the addition of some wheat flour and by using I Can’t Believe It’s Not Butter. I didn’t want the peanut butter glaze, so I just left them plain.
I first made them as an after school snack, making half with strawberry jelly and half with grape. The kids loved them so I decided they’d make it onto the trays. This year I’d been invited to participate in a cookie swap, so I made a double batch of these, using half for the swap, some for a Christmas party we were going to, and the rest for my trays.
They were a hit, all around!
This is a cookie that can be made for my family throughout the year, and I intend to make them a permanent addition to my trays in the future as well.
Below is the recipe from Allrecipes.com as it appears on their site, along with my modifications. If you’d like to make them with the peanut butter, you can try that as well!
Jelly Thumbprint Cookies
1 cup butter, softened (I used I Can’t Believe It’s Not Butter)
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour (I used one cup of white, one cup of wheat flour)
1/2 cup grape jelly (I also used strawberry jelly)
1/2 cup creamy peanut butter (I skipped the peanut butter)
1 1/2 teaspoons vegetable oil (When skipping the peanut butter, no use for the oil either)
|1.||Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.|
|2.||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.||Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.|
|4.||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.|