Happy Labor Day weekend everyone! The U.S. Census has posted a range of statistics to celebrate the holiday. For instance, in 2012 the largest occupation was retail salesperson; while in 1910 the largest occupation was farmer. The first observance of Labor Day was in 1882 when about 10,000 workers gathered in New York City for a parade. That celebration inspired similar events across the U.S., and by 1894 more than half the states were observing a “workingmen’s holiday” on one day or another. Later that year, President Grover Cleveland signed the bill making the first Monday in September “Labor Day.”
I hope that you are enjoying the long weekend. It’s always nice to have an extra day to relax and to enjoy a range of activities, which for me includes baking. For some of you it may mean back to school, which in my case includes memories of peanut butter and jelly sandwiches. Perhaps my thoughts around this time of year inspired me to try a version of Jack Deen’s Peanut Butter & Jelly Thumbprint Cookies that I noticed in the September 2, 2013 edition of People Magazine.
I removed the two types of sugar and substituted with coconut palm sugar and honey. I used my cane sugar free brand of strawberry jam, and also tried some with chocolate chips, as the middle garnish. I hope you like this sugar free version of a very tasty cookie.
1 cup peanut butter
1/3 cup coconut palm sugar
3 tbs honey
1 large egg
1tsp vanilla extract
strawberry jam* (or chocolate chips^)
*St. Dalfour is a great brand of jam without cane sugar
^Endangered Species makes chocolate bars that are gluten and refined sugar free that you can cut into chunks
1. Preheat oven to 350 degrees.
2. Beat peanut butter, sugar, honey, egg, and vanilla extract at medium speed with an electric mixer until blended. Spoon heaping tablespoonfuls of batter on a parchment paper-ined baking sheet. Flatten dough with a fork. Make a 1/2 inch indentation in the center of each cookie using your thumb. Spoon 1/2 tsp jam (or chocolate chips) into each thumbprint.
3. Bake 12 to 14 minutes or until golden. Makes 12 cookies.