Peanut Butter & Cranberry Thumbprint Cookies November 19 2014, 0 Comments
Serves 12 to 14
- 1 jar Cucina Antica Cranberry Sauce
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup butter, softened
- ½ cup smooth peanut butter
- 1 large egg
- 1 ¼ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 cup white chocolate morsels
Preheat oven to 375 degrees. Beat butter, egg, granulated sugar, brown sugar, vanilla, and peanut butter together, add flour, baking soda, baking powder to the mixture & beat. Shape dough into 1 inch balls and gently press thumb to make small indent in center of the cookie. Place 1 inch apart on a non-stick tray. Bake for approximately 8 minutes.
Remove from oven. Fill the indent on top with Cucina Antica Cranberry Sauce. Place back into the oven and cook an additional 2 to 3 mins or until golden. Once cool, melt 1 cup of white chocolate morsels and lightly drizzle on top of cookies.