Baking · Cookies

Peanut Butter Tea Thumbprint Cookies

Crumbly peanut butter tea shortbread with a jam-filled centre. Holiday Cookie Day 5.

Ingredients

• 227g unsalted butter, softened
• 100g powdered sugar
• 1 tsp vanilla extract
• 1–2 tsp finely ground Peanut Butter Cup Tea
• 250g all-purpose flour
• 1/4 tsp salt
• Lemon, apricot, or blueberry jam, for filling

Method

1. 1 Preheat oven to 325°F and line a baking sheet with parchment paper.
2. 2 Cream butter and powdered sugar until light and fluffy. Mix in vanilla and finely ground tea.
3. 3 Gradually fold in flour and salt until dough forms.
4. 4 Roll dough into 1-inch balls and place on the baking sheet. Use your thumb to make an indentation in the center of each ball.
5. 5 Bake 12–15 minutes until edges are lightly golden.
6. 6 Cool slightly, then fill each indentation with jam. Let set before serving.