Peanut Butter and Honey Thumbprint Cookies

(Adapted from the Better Homes and Gardens Ultimate Cookie Book)

 

1 cup butter, softened

1/2 cup packed light brown sugar

1 teaspoon vanilla

2 egg yolks

2 cups all-purpose flour

2 egg whites, lightly beaten

2 cups finely chopped peanuts

1/3 cup peanut butter

2-3 tablespoons honey

1/2 cup powdered sugar

Milk to make drizzling consistency for glaze

Preheat oven to 375 degrees.  Spray a baking sheet lightly with nonstick cooking spray.  Beat butter, brown sugar, and vanilla on medium speed until creamed.  Beat in egg yolks until mixed.  Beat in as much flour as possible by mixer, then mix in the rest by hand if necessary. 

Roll dough into 1 1/4 inch balls.  Dip each ball into the egg whites, then into the chopped peanuts, coating well on all sides.  Place 1 inch apart on the baking sheet.  Make an indentation with your thumb in the middle of each cookie.  Bake for 12-14 minutes or until golden brown around edges. 

When cookies come out of oven, insert the end of a wooden spoon into each hole to reshape, if needed.  Let cool for 2 minutes on pan, then transfer to wire rack to cool completely.  Pipe a small dollop of the peanut butter-honey mixture into the centers.  Drizzle with powdered sugar glaze.

Peanut Butter-Honey Filling:  Stir together the peanut butter and honey together, using enough honey to make it sweet but not too runny.  Place in a freezer bag with the corner cut out to pipe into each hole. 

Powdered Sugar Glaze:  Stir in just enough milk to the powdered sugar to make it drizzling consistency.

 

 

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