This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

　　

Ingredients

about 26 cookies

　　Cooking spray or vegetable oil, if needed

　　1 cup (4 ounces/120 grams) confectioners' sugar

　　1/2 cup (4 ounces/120 grams) packed dark brown sugar

　　8 tablespoons (4 ounces/120 grams) unsalted butter, softened

　　1 cup (10 ounces/300 grams) creamy peanut butter

　　1 teaspoon pure vanilla extract

　　1 1/2 cups (6 ounces/180 grams) quinoa flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　1/2 cup (5 ounces/165 grams) strawberry jam or grape jelly

　　

Step 1

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.

　　

Step 2

2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　Cooks' Note

　　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.