pic by Alissa
PEANUT JAM JEWELS
adapted, from "How to be a domestic goddess" Nigella
125 gr./ 1/2 c butter
100 gr./ 1/2 c brown sugar
100 gr./ 1/2 white sugar
2 large eggs
200 gr./ 3/4 smooth peanut butter
1 tsp. vanilla extract
1/2 tsp. baking powder
pinch of salt
Strawberry jam (50 large spoonsfull)
2-3 baking sheets
Cream the butter and the sugars. When light and fluffy, add the eggs, one at a time, then the vanilla. Add the flour and baking powder and salt, mix, and put in the fridge for 1 hour.
Preheat the oven to 180ºC/350°F
Make balls of dough about the size of a walnut. You´ll get abour fifty. Flatten them slightly, and make a hole with your finger, quite deep, or it will dissappear as the cookies rise in the oven.
In fifteen minutes they´re done, and this is in my weird oven, that only heats from beneath. They should be golden at the bottom, don´t worry if they look undone, they´ll harden as they cool.
Inmediately after they´re out, put a splodge of jam in the hollows (will set on the hot cookies), or a piece of dark chocolate.
This is a big batch, but they keep very well in a tin for a couple of days, and freeze perfectly.