31 Days of Cookies . Day 24. Peanut Butter Thumbprints

I used to subscribe to Martha Stewart Living Magazine, and one of my favorite things was the very last page where I could find  "Cookie of the Month." Not all of them became favorites, but today's recipe is certainly one that is a hit. I know there are some who don't love peanut butter and jelly, but for the rest of us All-Americans, it's a winning combination. Here's the recipe:

Peanut Butter & Jelly Thumbprints

1 ¼ C flour
½ t baking powder
½ t baking soda
½ t salt
¾ C smooth peanut butter
1 stick butter, softened
1/3 C packed brown sugar
1/3 C granulated sugar, plus more for rolling
1 lg egg
1 t vanilla
½ C raspberry jam

- Preheat oven to 350°.
- Whisk flour, baking powder, baking soda and salt.
- Beat peanut butter and butter with a mixer on medium until smooth.
- Add sugars and beat until pale and fluffy.
- Add egg and vanilla and beat until incorporated.
- Reduce speed to low and add dry ingredients. Mix until combined.
- Scoop level tablespoons of dough and form into balls.

Roll each ball in granulated sugar and put on parchment-lined baking sheet about 2 inches apart.
Bake until cookies are puffy, about 8 minutes.
Remove from oven and make indentations in centers by pressing with the handle of a wooden spoon.

Spoon about ½ teaspoon teaspoon of the jam into each indentation.
Return to oven and bake until edges are golden, 3–5 minutes more.

Cookies can be stored in a single layer for up to 1 week... or eaten immediately!