Peanut Butter and Jelly Thumbprints

Adapted from: Martha Stewart
Yield: 3.5 dozen

Ingredients:
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raspberry jam

Directions:

Preheat the oven to 350 degrees.

Beat together butter and peanut butter on medium with an electric blender until smooth and combined. Add sugars and mix again. Add egg and vanilla, and mix until thoroughly incorporated.

Slowly add flour, baking powder, baking soda, and salt (you can sift them together first if you like). Roll dough into balls and then into granulated sugar. Place on cookie sheet about 2 inches apart.

Bake for 8 minutes. Remove from oven, poke indentation into each cookie with handle of wooden spoon. Return to oven and bake for another 8 minutes. Remove to wire rack and cool completely.

When cookies are cool, slowly heat jam until it begins to break down, stirring frequently. Drop 1/2 tsp. jam into each cookie, and let cool completely before storing.

Guess what my favorite sandwich is? I'd eat it every day and be perfectly happy forever. When I first thought of this, I really wanted to believe I had invented the idea. Alas, I went to Google to check and it figures, Martha Stewart had done it before me. I have a grudge against Martha and her glitter-pumpkin millions of dollars. Still, she makes a mean cookie.