Peanut Butter Jammies

A leisurely weekend at Lake Michigan gave me a little time to put our jam to work in the kitchen in the form of these delicious Peanut Butter Jammies, courtesy of this month's Cooking Light. (And I got to share them with my good friends Becca and Mud!) The more common name for these sweet little things is jam thumbprints, but I didn't need to use my thumbprint at all, thanks to this a little tip I picked up in Cuisine at Home a few months ago. Whatever your feelings are about the rubbery synthetic corks that are appearing in wine bottles these days, they make a perfect indentation for the jam. I love this cookie recipe because it only has five ingredients! If you want some jammies for yourself, here it is:

1/3 c. all-purpose flour
3/4 c. creamy peanut butter
3/4 c. sugar
1 egg, lightly beaten
6 T. strawberry jam

1)Beat the first four ingredients with an electric mixer and shape the dough into 1-inch balls. Place one inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, (or use synthetic wine cork) leaving an indentation.
2)Cover and chill three hours.
3)Bake cookies at 375 for 10 minutes or until golden. (You make have to make the indentation again, and with hot cookies it helps to have a wine cork on hand.)
4)Cool cookies completely and spoon 1/2 t. jam into center of each cookie.

If you are going to be traveling with your jammies, I recommend filling them on location.