Peanut Butter and Jelly Thumbprints
  • ½ cup butter or shortening
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1¼ cups gluten free all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ cup seedless raspberry jam
  1. In a mixing bowl, beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg to butter mixture and beat on medium speed until blended. Stir in and combine dry ingredients.
  2. Cover and chill for 1 hour.
  3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  4. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Bake for 10-12 minutes.
  5. Place raspberry jam in a bowl and stir until syrup consistency.
  6. With a spoon make an indentation in the center of each cookie. Fill each indentation with about 1 teaspoon jam.
Recipe by My Hot Southern Mess at