Wednesday, August 10, 2011

Thumbdrop Cookies

These cookies were made somewhat by accident. I made a batch of regular peanut butter cookies and decided to "spice" them up a bit. I thought of thumbdrop cookies and knew I should put my grandma's homemade raspberry jam to good use.


1/2 c shortening

1/2 c peanut butter

1/2 c granulated sugar

1/2 c packed brown sugar

1/8 t baking soda

1 egg

2 T milk

1 t vanilla

1 3/4 c all-purpose flour

1/4 c granulated sugar

1/2 c preserves

1. Beat shortening and peanut butter with an electric mixer 30 seconds. Add the 1/2 c granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 c granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press down gently in middle with edge of spoon or end of a wooden spoon. Drop about 1/2 t preserves in center.

These are delicious!