Peanut Butter and Jelly Thumbprint Shortbread Cookies

Ingredients

• 1 cup butter , softened
• 0.67 cups white sugar
• 0.5 teaspoons vanilla extract
• 2 cups all-purpose flour
• 0.5 cups grape jelly
• 0.5 cups creamy peanut butter
• 1.5 teaspoons vegetable oil

Instructions

1. 1

   Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.

2. 2

   Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.

3. 3

   Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.

4. 4

   Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.