Peanut Butter & Jelly Thumbprint Cookies

By mitzzy

Ingredients

• 3 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup Shedd's Spread Country Crock® Spread
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/2 cup Skippy® Creamy Peanut Butter
• 1 egg
• 1-1/2 tsp. vanilla extract
• 1/4 cup grape jelly

Details

Servings 4

Preparation

Step 1

In medium bowl, combine flour, baking powder and salt; set aside.

In large bowl, with electric mixer, beat Spread, sugars and Skippy® Creamy Peanut Butter until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Wrap dough in plastic wrap and freeze at least 1 hour.

Preheat oven to 425°. On ungreased baking sheets, shape by tablespoonfuls into balls and arrange. With thumb or rounded 1/4 tsp. measure, make indentation in center of each cookie; fill each with 1/4 tsp. jelly.

Bake 5 minutes or until bottoms of cookies are lightly golden. On wire rack, cool completely.

By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 1.5g and save 10 calories per serving.