Maple Blueberry Raspberry Thumbprint Cookies with Peanut Butter Drizzle

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. 3

   Gradually add the flour to the mixture, while continuously mixing, until well combined.

4. 4

   Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.

5. 5

   Use your thumb or the back of a small spoon to create a small indentation in the center of each cookie.

6. 6

   Fill each indentation with a small amount of blueberry preserves, followed by raspberry preserves.

7. 7

   Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown.

8. 8

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

9. 9

   In a microwave-safe bowl, heat the peanut butter for about 20-30 seconds until it becomes smooth and runny.

10. 10

    Drizzle the melted peanut butter over the cooled cookies.

11. 11

    Allow the peanut butter to set before serving. Enjoy!