Peanut Butter Thumbprints
- 1 14 cups firmly packed brown sugar
- 34 cup Jif Creamy Peanut Butter
- 12 cup Crisco All-Vegetable Shortening or 12 stick Crisco Baking Sticks All-Vegetable Shortening
- 3 teaspoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 34 cups Pillsbury BEST All Purpose Flour
- 34 teaspoon baking soda
- 34 teaspoon salt
- granulated sugar
- 14 cup Smucker's Orchard's Finest Pacific Mountain Strawberry Preserves, stirred
- HEAT oven to 375F
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl.
- Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls.
- Roll in granulated sugar.
- Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes.
- Immediately press centers of cookies with back of measuring teaspoon.
- Bake 3 minutes longer or until cookies are set and just beginning to brown.
- Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie.
- Place on cooling rack to cool completely.
brown sugar, jif, shortening, milk, vanilla, egg, flour, baking soda, salt, sugar, strawberry preserves
Taken from www.food.com/recipe/peanut-butter-thumbprints-487997 (may not work)