Peanut and jam cookies
Description
This recipe will yield about 60 cookies. As a filling, you can use cherry, raspberry, strawberry, or blueberry jam.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Line two baking sheets with parchment paper or silicone mats. In a large bowl, use a mixer to beat butter, peanut butter, and sugar together at medium speed for 3 to 4 minutes. Add vanilla extract and egg yolk, and continue beating. Reduce the mixer speed and add flour, then mix until combined.
- 2
Step 2
2. In a bowl, beat 2 egg whites with a fork until foamy. Place crushed peanuts in a separate bowl. Shape the prepared dough into small balls. Dip the balls into the egg white mixture, coating them completely. Then roll the balls in the crushed peanuts, if using. Place the balls onto the prepared baking sheets, spacing them 5 cm apart. Gently press down the center of each ball with your finger or the end of a wooden spoon to create an indentation.
- 3
Step 3
3. Bake the cookies for 15-18 minutes until light golden brown. Place the baked cookies on a rack and cool to room temperature. Repeat with the remaining dough.
- 4
Step 4
4. Place the jam or preserves into a small saucepan and bring to a boil over low heat, stirring constantly. Using a small spoon, fill the indentations in the cookies with the hot jam. Allow the jam to cool to room temperature. Store the cookies in an airtight container at room temperature for up to 4 days, or for up to 2 months in the refrigerator.