PBJ Thumbprints

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/2 cup butter or margarine, softened

1/2 cup cream peanut butter

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 tbsp dark corn syrup

1 tsp vanilla extract

2/3 cup dry roasted peanuts, finely chopped

2/3 cup strawberry jam

I like to reduce the sugar in this recipe by substituting the regular sugars with SPLENDA
brand brown and granulated sugars and sugar free jam. Especially when you are
watching your children's sugar intake.

Preheat oven to 350 degrees. On waxed paper, combine flour, baking powder, baking

soda and salt. In large bowl, with mixer at medium speed, beat butter, peanut butter,

and sugars until creamy, occasionally scraping bowl with rubber spatula.

Add egg, corn syrup and vanilla; beat until well blended. Reduce speed to low;

gradually beat in flour mixture just until blended, occasionally scraping bowl.

On sheet of waxed paper, place peanuts. Shape dough by rounded measuring

teaspoons into 1 inch balls; roll in peanuts. Place balls, 2 inches apart, on ungreased

large cookie sheet. With thumb or end of wooden spoon handle, make small indentation

in center of each ball. Bake cookies 8 minutes. Remove cookie sheet from oven

and gently press each indentation again, then fill with rounded 1/4 teaspoon jam.

Return to oven and bake cookies 5-6 minutes longer or until set and edges begin

to brown lightly. Transfer cookies to wire rack to cool. Repeat with remaining dough,

peanuts and jam. Store cookies in tightly covered container, with waxed paper between

layers, at room temperature up to 1 week or in freezer up to 3 months.