| Peanut Butter Thumbprints |
| 1 cup (2 sticks) butter, softened 2 cups packed light brown sugar 1 - 1/2 cups creamy or crunchy peanut butter 2 eggs 1 tsp vanilla extract 2 - 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1 - 3/4 cups finely chopped unsalted dry roasted peanuts Thumbprint Filling (recipe follows) Heat oven to 350. In large bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well, Stir together flour, baking pwder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1 inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8 - 10 minutes or until cookies are set. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Prepare Thumbprint Filling. Spoon or pipe about 1/2 tsp filling into each thumbprint. About 8 dozen cookies. Thumbprint Filling 1 package (3oz) cream cheese, softened 3 tbs light corn syrup 1/2 tsp vanilla extract 1 cup semi sweet chocolate chips, melted 1/2 cup powdered sugar In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar; beating until blended and smooth. About 1 - 1/3 cups filling. |