PB and J Thumbprints


  • 2 Tbsp. margarine
  • 1 Tbsp. peanut butter
  • 1/4 cup granulated sugar
  • 1/4 cup frozen egg substitute, thawed
  • 1 tsp. vanilla extract
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  • 1 1/2 cups flour
  • 1/2 cup unsalted dry roasted peanuts, finely chopped
  • 4 1/2 tsp. raspberry spread


Heat oven to 325 degrees F. In medium size bowl with electric mixer at medium speed, beat margarine, peanut butter and sugar until light and fluffy; beat in egg substitute and vanilla. With mixer at low speed, gradually beat in flour to blend well.

Divide dough into 36 equal portions; roll each portion into a ball. Roll balls in finely chopped peanuts to coat well; place on ungreased cookie sheets, spacing about 1 inch apart. Using thumb, make indentation in top of each.

Bake cookies 20 minutes until lightly browned; remove from cookie sheets to wire racks to cool. Fill each indentation in cooled cookies with 1/4 tsp. raspberry spread; store cookies in an airtight container in refrigerator up to 1 week. Makes 3 dozen cookies.


By Robin from Washington, IA


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Food and Recipes Recipes Baking & Desserts Cookies Peanut ButterJune 23, 2006
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