Peanut Butter and Jelly Thumbprint Shortbread Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 5 mins In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy. Add the vanilla extract and beat until well combined. (5 minutes)

Recipe View 3 mins Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 10 mins Roll the dough into 1 1/2-inch balls. Arrange the balls on the prepared baking sheet. (10 minutes)

Recipe View 10 mins Use your thumb or a small spoon to make a small indentation in the center of each ball. Fill each indentation with grape jelly. (10 minutes)

Recipe View 14 mins Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. (14 minutes)

Recipe View 1 mins While the cookies are baking, prepare the peanut butter drizzle. Place the peanut butter in a microwave-safe bowl and microwave in 10-second intervals, stirring in between, until softened but not melted. (30 seconds)

Recipe View 30 mins Stir the vegetable oil into the softened peanut butter until smooth. (1 minute)

Recipe View 5 mins Remove the cookies from the oven and let them cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

Recipe View Drizzle the warm peanut butter mixture over the cooled cookies. Let the drizzle set before serving. (5 minutes)