Honey-Roasted-Peanut & Strawberry Thumbprint Cookies

Honey-Roasted-Peanut & Strawberry Thumbprint Cookies

From Joy the Baker
Makes 40 cookies

1¾ cups finely ground honey-roasted peanuts
1¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg yolk
2 tsp. pure vanilla extract
Confectioners’ sugar, for dusting
1 cup good-quality strawberry jam

1. Put racks in the center and upper third of the oven and preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. In a food processor, finely grind the peanuts. Transfer to a medium bowl, add the flour, and whisk together.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 – 4 minutes. Add the egg yolk and vanilla and beat well. Reduce the speed to low and gradually add the flour mixture, mixing only until just incorporated. Use a spatula to finish hand mixing.
4. Scoop up 1 tablespoon of cookie dough, roll it into a ball in your hands, and put it on one of the prepared baking sheets. Repeat with the remaining dough, leaving about 2 inches in between cookies. Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand to make an indention in the center of each cookie. Be careful; you don’t want to press all the way down to the cookie sheet.
5. Bake until the cookies are slightly browned, 12 – 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to cooling racks to cool completely.
6. Using a fine-mesh strainer, generously sift confectioners’ sugar onto the cookies. Spoon the strawberry jam into each indentation. The cookies will keep in an airtight container, with the layers separated by parchment or wax paper, in the refrigerator for up to 4 days.

Get more cookie recipes from Joy the Baker and pick up a copy of her new cookbook Homemade Decadence.