One of the things I always enjoy when I visit my mother is looking for new recipes in the big stack of magazines that she subscribes to. I used to receive all sorts of magazines but then I found that they just sat around my apartment collecting dust and looking very slick, pretty, and unread. So I stopped getting everything but Coastal Living — because I will have my own beach house someday if it kills me. Granted I’m three months behind on reading that magazine too.  Last night Watson kindly reminded me of this by chewing half the cover off the most recent edition that has been decorating the coffee table for a few weeks.

Due to the time change the evening before I unfortunately woke up insanely early on this particular Sunday morning in Maine (5 AM?!). So I had plenty of quiet time to go through oodles of shiny magazines. I found a butternut squash curry recipe and carefully tore it out, then I gleefully removed a page of clever instructions detailing how to make a series of focaccia ’tiles.” I even managed to sneak away with a coupon for 50 cents off a bottle of McCormick spice, and then I stumbled upon a page of cookies that intrigued me. Peanut Butter and Jelly Thumbprint cookies stared back at me and I couldn’t look away. Typically I’m not a fan of fruity cookies. I’d rather have chocolate chips any day of the week, but I couldn’t stop thinking about this recipe and all the funky preserve possibilities that you could top them with.

Originally I wanted to use grape jelly when I made the cookie recipe, but then I discovered a jar of Carrie’s homemade raspberry jam in the fridge while I was cleaning. Oh the treasures you’ll find when you organize that great frozen behemoth in your kitchen…So onto the puffy peanut butter balls went tiny spoonfuls of seed-studded ruby red goodness. They were simply delicious and elicited the perfect taste memory of jam sandwiches housed in childhood lunchboxes covered in She-Ra characters. While the raspberry jam was delightful I definitely want to try topping these treats with other jams and jellies. What do you think would be the best combination?

Peanut Butter and Jelly Thumbprints
Originally published in Martha Stewart Magazine

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

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. (Erin’s Note: Or you can use a cookie scoop and make 14 large cookies, instead of 40 tiny ones, and call it a day). 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.

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