We had a cool day, and it’s September, so these cookies seem to call to be made. It’s a good thing this recipe ended up making 36 cookies, or else they wouldn’t have lasted a day. Sometimes it’s hard to find peanut flour, but I love it! It’s great for a gluten free coating on fish and chicken too. I made these cookies with, and without the jelly. The plain ones I sprinkled a little corse pink Himalayan Salt, delicious, but everyone liked the PB&J better.
Oven to 350. 12 minutes for the plain and 15 for the jelly filled thumb prints.
2 Cups Raw Cane Sugar
2 Cups Peanut Flour
1 stick of butter (4oz)
1 Tbsp vanilla
Jam–I used the homemade Plum I just made, I make my jam tart and it was a wonderful balance. I recommend homemade or a tart flavor.