Peanut Butter and Jelly Cookies
Author/Submitted by: Gold Medal, The Best of Holiday Baking
brown sugar, packed
butter or margarine,
jelly or jam
Mix the sugars, peanut butter, shortening, margarine
and egg in a large bowl. Stir in the flour, baking soda,
baking powder and salt. Cover and refrigerate for about 3
hours, or until firm.
Preheat oven to 375 degrees. Shape the dough into
1-inch balls. Roll the balls in the peanuts. Place about 3
inches apart on ungreased cookie sheets; press thumb in the
center of each cookie. Bake for 10 to 12 minutes, or until
set but not hard. Spoon a small amount of jelly into the
thumbprint. Cool for 2 minutes; remove from the cookie
sheets. Cool on wire racks.
Peanut Butter Cookies: Omit the peanuts and jelly. Shape
the dough into 1 1/4-inch balls. Place about 3 inches apart
on ungreased cookie sheets. Flatten slightly in a
crisscross pattern with a fork dipped in flour. Bake for 9
to 10 minutes, or until light brown. Cool for 2 minutes;
remove from the cookie sheets. Cool on wire racks. Makes 3
Nutrition Analysis: 110 calories, 2g protein, 12g
carbohydrate, 6g fat, 5mg cholesterol, 75mg sodium.