Peanut Butter And Jelly Cookies
- 1 c. flour
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/2 c. firmly packed light brown sugar
- 1 large egg
- 1/2 tsp. vanilla
- 1 c. smooth peanut butter
- 1/2 c. (1 stick) butter, softened (margarine)
- 1/4 c. sugar
- cherry or raspberry preserves
- Preheat oven to 375u0b0.
- Sift together flour, soda and salt; set aside.
- Combine sugars in large mixer bowl.
- Add peanut butter and butter; beat until smooth and creamy.
- Add egg and vanilla; mix well.
- Gradually beat in flour mixture until blended.
- Refrigerate covered for 1 hour.
- Shape dough into 1 inch balls. Place on ungreased cookie sheet 1 1/2 inches apart.
- Use handle of wooden spoon or thumb to make large indention in center of each ball. Bake at 375u0b0 for 10 to 12 minutes or until lightly browned.
- Cool on cookie sheet until firm enough to lift.
- Transfer to wire rack to cool completely, then fill centers.
- Yields about 5 dozen cookies.
flour, baking soda, salt, brown sugar, egg, vanilla, smooth peanut butter, butter, sugar, cherry
Taken from www.cookbooks.com/Recipe-Details.aspx?id=628584 (may not work)