PBJ Thumbrint Cookies

Much to the approval and appreciation of the the boys in the house, I have started rekindling my love for baking.

I’ve been wanting to make some biscuits for the boys as treats (better than the store-bought variety) but lying on the sofa always seems like a better idea. This week, I stopped overthinking and just committed myself to the cause and ended up baking up three different delicacies, this was my favourite!

This recipe makes the tastiest peanut butter biscuits. Not only are they delectable with their buttery melty-ness, they are also very simple to measure up and make (you may want to double the recipe though as they tend to vanish pretty quickly).

You’ll find the recipe, out of a book of South African recipes by Magdaleen Van Wyk, below. I adapted it only by creating a small well in each ball of cookie dough I’d placed on the baking tray and filling them with homemade Raspberry preserve.

I hope you enjoy baking (and eating) these.

Ingredients:
1 1/2 cups flour
1 cup sugar
1/2 cup peanut butter
1 egg, beaten
85g butter or margarine
5ml vanilla essence
4ml baking powder
1ml salt

Method:
1. Cream the butter and sugar together in a mixing bowl until light and creamy
2. Stir in the beaten egg, mixing well to blend, then stir in the peanut butter
3. Sift in the dry ingredients, mixing well
4. Stir in the vanilla essence
5. Knead the mixture slightly to form a smooth, stiff dough, then roll small pieces of dough into balls. Place the balls on a greased baking sheet and press them flat with a fork
6. Bake in the oven at 180˚C (350˚F) until firm – about 15 minutes
7. Allow to cool slightly in the pan, then transfer to a wire rack to cool completely. Store in an airtight container

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