Peanut Butter and Jam Thumbprint Cookies

01Method

1. 1

   In a stand mixer fitted with the paddle attachment, combine both sugars. Add the softened butter and peanut butter and beat for 2–3 minutes until smooth and creamy.

2. 2

   In a separate bowl, whisk the egg together with the vanilla extract. Pour the mixture into the creamed base and beat well to combine. With the mixer on its lowest speed, mix in the flour, salt, and baking soda. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight — chilling keeps the dough from cracking when you shape it.

3. 3

   Let the chilled dough sit at room temperature for a few minutes before working with it. Line two baking sheets with parchment paper. Divide the dough into two equal portions and wrap one half back up while you work with the other.

4. 4

   Using a spoon, scoop out generous pieces of dough and roll them into balls about 1 inch (2.5 cm) in diameter. Arrange them on the prepared baking sheet about ¾ inch (2 cm) apart. Press a deep indent into the center of each ball with your thumb or the end of a wooden spoon, pushing almost all the way down to the bottom.

5. 5

   Preheat the oven to 375°F (190°C). Shape the second half of the dough the same way.

6. 6

   Bake in the preheated oven for 6 minutes. Rotate the pan and continue baking for another 4–6 minutes, until the cookies are lightly golden and just set.

7. 7

   Remove the cookies from the oven and let them rest on the baking sheet for 3–5 minutes. Place a sheet of parchment paper on a wire rack and carefully transfer the cookies with a spatula. If any indents have puffed up and closed, re-press them with the end of a wooden spoon lightly coated in oil while the cookies are still warm. Let cool completely.

8. 8

   Meanwhile, bring the jam almost to a boil, then press it through a fine-mesh strainer into a small saucepan. Divide the cherry pieces caught in the strainer among the indents of the cooled cookies.

9. 9

   Heat the strained jam over medium heat, stirring constantly, for about 5 minutes until thickened. You're looking for the right consistency: drops falling from the spoon should merge into one large, sticky drop, and the volume should reduce to about 6 tablespoons (90 ml). Let cool slightly.

10. 10

    Spoon ¼ to ½ teaspoon of the prepared jelly into each indent over the cherries. Store in a single layer at room temperature — filled cookies will keep for up to a month, unfilled for several months.