Your favorite sandwich, now a buttered, friable and fresh cookie in the oven

Occupying the space between a classic imprint cookie and a peanut butter flower, these peanut butter cookies and jelly footprint are a light and just soft treat. A quick cookie paste is improved with natural peanut butter, dotted with jam and cooked until it is just for a hazelnut and friable treat with a sticky and fruity center.

The traditional imprint cookies are essentially the American version of the Swedish Halongrotta (“raspberry cave” in Swedish), a sanded cookie with an indentation filled with raspberry jam. According to Nichole Accettola, author of Scandinavian from zeroThese cookies date back to the 19th century, when they were served in coffee celebrations known as Kaferep. These parts – to which seven different types of cookies, including “caves”, were served – were turned off after Sweden raised its national ban in the 1820s. This tradition, known as “SJU Thers Kakor”, was so important that it inspired a dedicated cookbook of the same name published in 1945.

Somewhere along the way, cookies with thumbs have become popular in American households, many cooks putting their own towers on the cookie. It is not uncommon for people to incorporate oat flour or different nut flours in the dough or opt for non -fruity garnishes, such as Leche dulce and chocolate differences like Nutella. A variation in the classic thumb imprint, the peanut butter flower, has peanut butter cookies rolled in sugar, baked, then stamped with hershey kisses before they cool. The recipe for hazelnut cookies was published for the first time in 1957 when a woman named Freda Smith participated in the Pillesbury cooking competition. The cookie was originally called a “Susan with black eyes”, and although Smith’s recipe did not win the Grand Prix, it has become so loved on a national scale that it is now printed at the back of the Hershey kiss bags, and the cookie was inducted into the renowned temple of Bake-Off Pillesbury.

Skip the spread and go natural

For the most control over the seasoning and the fat content of the dough, opt for natural, nonomogenized and unwells. Different marks of sweet peanut butter have variable quantities of added sugar and oils which affect the percentage of fat and sugar of the dough. Look for peanut butter with a list of short ingredients: peanuts. If you can only find salted nut butter, it’s very good – the amount included will not make cookies too salty and you don’t need to decrease the salt in the dough.

Take your favorite jam

The jam, which is made by slowly cooking the fruits, sugar and pectin until the fruit is decomposed, is the best option to fill these cookies because it is generally loose enough to deposit and spread in small indexes of cookies with thumbs. (The frosts, made from tense fruit juices, can be too gelatinous with a spoon, while the canned, which contain whole or pieces of fruit in suspension in syrup, can be too large.) I personally prefer raspberry or strawberry jam in these cookies, but grape jam is also large. Other fruit jams, especially those with citrus zest or hot spices, will also work deliciously in these cookies.

For uniform cookies, spread the dough with an enemies

To make these cookies of the same size in less time, wear the dough with an enemies, also known as cookie scoop. A cookie scoop n ° 40 will measure approximately 1 1/2 tablespoon of dough. If you don’t have one, use your kitchen scale to weigh 28 portions of dough. If you don’t have either, don’t worry: you can the eyeball, but keep in mind that your cookies will not be as uniform as those with a scoop or a scale. From there, roll the dough with a ball, then use a round half-tone to measure the spoon to put the center of the cookies for the jam. To make sure that the deployed cookies keep their shape during cooking, cool the portioned dough in the freezer for 10 minutes. Richly hazelnut of sweet and tangy jam, cookies are a version of the size of a bite of a classic peanut butter sandwich and jelly. In other words: a delicious explosion of the past.

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