It probably comes as no surprise, but I’ve always had a wicked sweet tooth. When my brother and I were kids, my parents typically kept healthy desserts in the house, (i.e. all-fruit popsicles, “healthified” homemade baked goods, etc.), but every now and then they’d splurge and buy us a decadent treat. Some of my favorites were the vast array of Pepperidge Farm cookies: buttery Chessmen, chocolate-filled Milanos, crispy Bordeaux, spicy Gingermen, classic Chocolate Chunk… and fruit-filled Veronas. I simply adored those cookies with the sweet strawberry jam centers.
Although I can’t pinpoint the last time I indulged in these cookies, I can remember exactly what they taste like. My Flourless PB&J Thumbprint Cookies are NOT a re-creation of the Veronas, but they do satisfy my craving for (peanut)buttery cookies with a fruity filling.
I slightly modified my recipe for Flourless White Chocolate Peanut Butter Cookies by adding a bit more Sucanat, (because I didn’t use an already sweetened peanut butter for the this batch), and replacing the white chocolate chips with a thumbprint-sized dollop of raspberry preserves in each cookie. You can use any type of jam you like – I prefer all-fruit varieties (meaning no added sugar) that contain pieces of actual fruit & seeds.
