“Did someone say cookies?”
I think that’s the most popular phrase I’ve heard this December. There are so many cookie swaps to be involved in, but the 2nd Annual Great Food Blogger Cookie Swap really caught my eye. I signed up for it with every intention of baking the most awesome cookie in the world for 3 lovely food bloggers in hopes that they would visit my blog and say hi!
I made several different kinds of cookies before I settled on thumbprints. I tried cocoa-coffee crinkles, red velvet cookies with white chocolate chips, the chocolate and peppermint blossoms… but I wanted something special, something that would ship well, and something that was really a piece of me. These thumbprint cookies are just that.
So I baked three dozen to mail out to three food bloggers. I enjoyed buying the tins to put them in, wrapping them up and saying goodbye at the post office. So far I’ve received 2 out of 3 cookies myself (one is being shipped from Deutschland, how cool! **Germany for you non-German speaking folk) and I’ve made some really cool connections with new bloggers I’ve never met!
The 2nd Annual Great Food Blogger Cookie Swap partnered with OXO, who produces every cooking utensil and baking tool you could possibly need. In addition to baking three dozen cookies and mailing them out on time, I also donated to OXO’s Cookies for Cancer fund, and they sent these cute “be a good cookie” spatula’s out! I appreciated how the project partnered with a nonprofit, even though they obviously didn’t have to. Way to go, girls!
Peanut Butter and Strawberry Vanilla Jam Thumbprints
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup Planters Creamy Peanut Butter
- 1 stick of butter
- 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 Strawberry Vanilla Jam, or a jam of your preference
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 your pinkie finger. PRESS LIGHTLY – you can easily crack the thumbprints (see my picture above). 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. For one recipe, I ended up with about 20 cookies.