These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Ingredients
- butter: 1 cup (softened)
- white sugar: 0.66667 cup
- vanilla extract: 0.5 tsp
- all-purpose flour: 2 cups
- grape jelly: 0.5 cup
- creamy peanut butter: 0.5 cup
- ½ teaspoons vegetable oil: 1 piece
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
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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.
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Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
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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.
