Peanut Butter and Jelly Cookies

• 12 cup butter, softened
• 13 cup packed light brown sugar
• 14 cup creamy peanut butter
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 12 cups all-purpose flour
• 14 teaspoon salt
• 1 cup unsalted dry roasted peanuts, finely chopped
• 23 cup strawberry preserves or 23 cup jam

1. Preheat oven to 375 degrees F.
2. Using an electric mixer, cream the butter and sugar in a medium bowl.
3. Beat in the peanut butter, egg yolk and vanilla.
4. Stir in the flour and salt.
5. Form the dough into 1-inch balls.
6. Roll them in peanuts and place about 2 inches apart on a large cookie sheet.
7. Bake the cookies for 5 minutes.
8. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly.
9. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie.
10. DO NOT OVERFILL OR YOU'LL BE SORRY!
11. Bake for about 15 minutes longer, until the cookies are golden and cracked.
12. Transfer to a rack to cool completely.

butter, brown sugar, peanut butter, egg yolk, vanilla, flour, salt, peanuts, strawberry preserves

Taken from www.food.com/recipe/peanut-butter-and-jelly-cookies-19084 (may not work)