Lunch: Peanut Butter and Jelly Buttons

Recipe by Woman's Day Kitchen Rich peanut butter and sweet, fruity jelly are a classic combo, but these bite-sized cookies bring the two together in a new an inventive way.

This recipe includes superfoods such as:

Nuts

Health benefits of Peanut Butter and Jelly Buttons

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. unsalted butter
1/2 c. packed light brown sugar
1 c. creamy peanut butter
1 large egg
1/2 tsp. pure vanilla extract
1 c. finely chopped unsalted, roasted peanuts
1 c. apricot preserves or raspberry jam

Instructions

Heat the oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Beat in the peanut butter, then the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
Place the peanuts in a shallow bowl. Roll the dough into 3/4-inch balls (about a level teaspoon each) and coat with the chopped nuts. Transfer the balls to the prepared baking sheets, spacing them 2 inches apart. With a floured finger, make an indentation in the center of each ball, making sure not to go all the way through. Fill each cookie with 1/4 teaspoon jam.
Bake, rotating the positions of the pans halfway through, until the cookies are puffed and starting to brown lightly around the edges, 8 to 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.