"Whatever your cravings, mood or personal preferences, it would almost be a sin not to get that body into the kitchen for a little cookie making saga, because who doesn’t love peanut butter and jelly sandwiches turned sweet. Experiment with jelly/jam making because it truely is a great way to understand the processes involved in making sauces and to track what goes into your mouths and bodies."
Peanut Butter and Elderberry Jelly Cookies
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup smooth peanut butter
- 3/4 cup room temperature butter
- 1 cup brown sugar
- 2 organic eggs
- 1/2 teasopon vanilla extract
- 2 1/3 cups all purpose flour
- 2 teasopon baking powder
- 1 teasopon salt
- 1/2 cup Elderberry Jelly
Method
Step 1
In a stand electric mixer fitted with a paddle attachment, whip together the butter, sugar and peanut butter on high for 5-8 minutes or until light and fluffy. Add one egg at a time, beating between, with the vanilla being added with the second egg.
Step 2
In a medium bowl, mix together the salt, flour and baking powder. Tip into the butter mixture, half in at a time, mixing between each. The final mixture should be a dough - add more flour if needed.
Step 3
Clump the dough together to form a ball and cover with plastic wrap. Place in the fridge overnight.
Step 4
The following day, form small tablespoon balls, placing onto a try lined with parchment paper. Once all the dough has been rolled (you will definitely need more than one tray), use your thumb to press into the center (hence the name). You may need to fix the edge so they are more joined than split apart. Bake for 8-10 minutes at 190℃.
Step 5
Remove from the oven and leave to cool for 5 minutes. Place on a serving platter and dollop teaspoon full of elderberry jelly into the thumb print.