Peanut Butter and Jelly Cookies
4 - 5 dozen cookies
1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup peanuts, finely chopped*
strawberry preserves or jam (or flavor of choice)
Preheat oven to 375°F. In a mixing bowl beat shortening and peanut butter until creamy. Gradually add sugars, beating thoroughly after each addition. Beat in eggs and vanilla. Mix remaining ingredients and blend into peanut butter mixture. Shape dough into balls about 1" in diameter. Roll in peanuts. Place about 2 inches apart on an ungreased baking sheet. Press tip of little finger halfway down in center of ball without flattening. Fill hole with about 1/2 measuring teaspoonful of preserves.
Bake for 10 - 15 minutes. Cool 1 minute and remove from cookie sheet. Continue to cool on cooling grid.
*2 cups slightly crushed crisp rice cereal can be substituted for the peanuts.
If desired, top with additional preserves before serving
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