PB&J Thumbprint Cookies

Equipment

In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
Add the sugar and beat until combined, scraping the sides of the bowl as needed.
Beat in the egg yolks and vanilla until combined.
Beat in the all-purpose flour.
Cover the dough and chill for 1 hour or until it's easy to handle.
Preheat your oven to 375°F.
Grease a cookie sheet.
Shape the dough into 1-inch balls.
If desired, roll the balls in egg whites and then in the finely chopped cocktail peanuts to coat.
Place the balls 1 inch apart on the prepared cookie sheet.
Using your thumb, make an indentation in the center of each ball.
Bake for 10 to 12 minutes or until the bottoms are light brown.
If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
Remove the cookies from the oven and let them cool.
Fill half of each center with 1/2 tsp creamy peanut butter and the remaining half with 1/2 tsp grape or strawberry jam or jelly.
You can also sprinkle additional chopped cocktail peanuts over the top.

About 30 cookies

Enjoy your PB&J Thumbprint Cookies!