Peanut Butter and Jelly Cookies

Ingredients

  • 1 stick butter softened
  • 1/3 cup light brown sugar
  • 1/4 cup creamy peanut butter
  • 1 large egg yolk
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  • 1 tsp. pure vanilla extract
  • 1-1/2 cups all purpose flour
  • 1/4 tsp. salt
  • 1 cup unsalted roasted peanuts, finely chopped
  • 2/3 cup strawberry preserves or jam

Directions

Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt. Form the dough into 1-inch balls. Roll them about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but being careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. (The cookies can be stored for up to 3 days in an airtight container.)

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Yields: 2-1/2 dozen cookies

Source: Taken from the Florida Market bulletin

By Mary from Cocoa, FL

Comments

June 26, 20080 found this helpful

I was wondering when you add the peanuts?

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