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Peanut Butter and Jelly Thumbprints

These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.

Source: Martha Stewart Living, October 2009



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How would you rate this recipe?
  • CCarbo32
    13 JAN, 2018
    Great recipe! These cookies are delicious, my family loves them!
  • amherstcook
    13 JAN, 2013
    Delicious! I personally like the texture WITH seeds in the raspberry jam, but each to their own! I would think any flavor of jam, seeded or seedless, would be nice. One suggestion would be to keep an eye on the cooking during the first phase. If the outside begins to crisp a tiny bit, they crack and break when the indentation is made. I cut the initial cooking time by two minutes, and increased the time to finish them to the right color.
    • beckylov327
      23 APR, 2017
      Good idea. Mine cracked a bit.
  • Silvertabby
    19 JAN, 2013
    Is it normal to use whole bar of butter for 40pcs of cookies? Isn't it too fatty and unhealthy?
    • beckylov327
      23 APR, 2017
      Typically recipes call for anywhere from 1 stick (4 oz) to 2 sticks (8 oz) in a recipe. If you're looking for a low fat cookie. Peanut butter probably isn't the cookie for you.
  • suzi229704
    19 DEC, 2016
    My daughter absolutely loves these cookies! We have made them with all different jams and jellies and they are a game changer in this house :)
  • MS112584361
    28 DEC, 2014
    Haven't gotten around to making these myself, but my friend gifted us with some for the holidays. Delicious recipe!
  • Moon8
    9 FEB, 2013
    This recipe is pretty good! My husband described them as pillows of goodness. I made a small substitution: instead of white sugar I used sugar in the raw, which may have changed the texture a little. I will definitely make the again. Hot tip: use a cork from a wine bottle to make the indentations. Each cookie will have a nice round well to fill with jam.
  • Sandra7824
    27 JUL, 2011
    Yum! Well-liked and will make again!!
  • gracemliu
    22 JUL, 2011
    These were super tasty. Could not stop eating them.
  • WendyLL
    18 JUL, 2011
    I might disagree with using seedless jam. I have not made these, but I have a wonderful cake recipe with 4 fillings, one being rasberry jam with whipped cream. I made it with seedless one time and didn't like it nearly as much as with the seeds. However many people with problems with seeds would prefer the seedlass.
  • AnneN
    16 JUL, 2011
    Shame on you Martha! You should tell your readers to use SEEDLESS raspberry jam for these and any other baked good that calls for it. There's nothing more annoying than eating a sweet treat and dealing with the seeds!

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