Be the first to Ingredients:
- 4 ounces butter, unsalted, softened
- 1/2 cup smooth peanut butter
- 1 1/4 cups granulated sugar
- 1 egg
- 2 tablespoons milk
- 2 cups flour
- 1/4 cup seedless jam
Preparation:
Beat together butter and peanut butter until creamy. Beat in sugar until fluffy, then beat in egg and milk. Stir in the flour with a wooden spoon. Gather dough into a ball and wrap in plastic wrap. Refrigerate at least 2 hours, until firm and thoroughly chilled.
Preheat oven to 350°.
Scoop dough by heaping teaspoonfuls and shape into 1-inch balls; place balls 2 inches apart on buttered cookie sheet. Gently flatten balls and make an indentation in the middle of each with the tip of your thumb. Spoon about 1/2 teaspoon of jam into each indentation.
Bake 12 to 15 minutes, or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then remove to wire racks. Cool completely. Makes about 5 dozen.
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