I made this to suit my toddler daughter, Honey Bear and her allergies to peanuts and dairy, but feel free to substitute the real deal when making these. The recipe was born out of a late night snack on a piece of toast with peanut butter and a generous slathering of Strawberry with Creme de Cacao Jam. The nuttiness from the cocoa, the peanut butter and the sweetness was like heaven together. I’m pretty sure this cookie rivels that experience:
Sunflower Butter and Jam Thumbprint Cookies
Adapted from this Peanut Butter and Jelly Thumbprint recipe at My Recipes
2 cups all purpose “white” flour (closer to a whole wheat)
1/4 tsp salt
3/4 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup sunflower butter (recipe found here)
1/4 cup margarine
2 cups eggs
1 tsp vanilla extract
Jam (I used Strawberry Vanilla Bean and Strawberry with Creme de Cacao)
1. Combine dry ingredients.
2. Combine sugars, margarine in a large bowl or stand mixer and stir until whipped. Add eggs one at a time. Add in vanilla and gradually add in dry ingredients.
3. With oiled hands, roll out little balls of cookie dough onto a parchment paper lined cookie sheet and indent middle with your thumb. Refigerate for one hour.
4. Bake at 350 degrees for 14 minutes and allow to fully cool before adding about 1/2 tsp of jam. (I got impatient and added the jam, leaving a jammy pool under the cookie. Really is best to follow directions sometimes!)
*Cross-posted on our family’s blog: 100 Mile Locavores*