Quinoa PB&J Cookies

Preparation 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray. 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla. 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time. 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly. 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving. Storage note: Store in an airtight container for up to 1 week. Buy the full book from HarperCollins or from Amazon. Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.

Preparation 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray. 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla. 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time. 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly. 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving. Storage note: Store in an airtight container for up to 1 week. Buy the full book from HarperCollins or from Amazon. Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.