Best 7 Sunnys Holiday Pb And J Thumbprints Recipes

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

HUNGARIAN CREPES WITH PEANUT BUTTER AND JAM: PALACSINTA

Steps:

• In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar and flour. Set aside for 30 minutes.
• Preheat the oven to 200 degrees and put a platter in the oven to heat.
• In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
• Remove the crepes from the oven. One by one, spread each crjpe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.

HONEY-ROASTED PEANUT THUMBPRINTS

Steps:

• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
• In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
• Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
• Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
• Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
• Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

SUNNY'S QUICK PB AND J ICE CREAM COOKIES

Steps:

• Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately.

SUNNY'S PB AND J STUFFED APPLES

Steps:

• For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed.
• In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes.
• For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency.
• Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt.

PEANUT BUTTER AND JAM PINWHEELS

Steps:

• BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
• COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
• CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges.
• LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.
• HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
• BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
• TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.