Steps to Prepare Jamie Oliver P&j’s thumbprints

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, p&j’s thumbprints. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

P&j’s thumbprints is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. P&j’s thumbprints is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook p&j’s thumbprints using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make P&j’s thumbprints:

1. Make ready 1 1/4 cups all-purpose flour
2. Prepare 1/2 teaspoon baking powder
3. Prepare 1/2 teaspoon baking soda
4. Take 1/2 teaspoon salt
5. Make ready 3/4 cup smooth peanut butter
6. Get 4 ounces (1 stick) unsalted butter, softened
7. Get 1/3 cup packed light-brown sugar
8. Take 1/3 cup granulated sugar, plus more for rolling
9. Prepare 1 large egg
10. Take 1 teaspoon pure vanilla extract
11. Get 1/2 cup jam or jelly of your choice

Instructions to make P&j’s thumbprints:

1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.
5. Notes- I did my Thumbprint before they went into the oven oops 😬all I did was reshape them with a spoon. Because I didn’t have any room on my plate I was cooking them on I put them back on the cookie sheet, that was cooled completely to finish them up..

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