Ingredients:

1 1/3 cups All-Purpose Flour                                    1/2 cup Granulated Sugar

1/4 tsp.  Salt                                                          1/2 cup Brown Sugar

3/4 tsp.  Baking Soda                                              1/2 tsp.  Vanilla

1/2 cup Butter                                                        1 Egg

1/2 cup Peanut Butter                                              Strawberry Jelly

 

Directions:

• Adjust oven racks to the top and middle (#’s 2 & 4) of the oven; turn thermostat control to 375 degrees.
• Measure the Flour in Dry Measuring Cups.
• Measure the Salt and Baking Soda; combine with the Flour in a small mixing bowl – set aside.
• Beat the Butter until it is creamy; add the Peanut Butter, the Sugars and Vanilla and continue beating until smooth and creamy.
• Add the Egg and beat well.
• Add the Flour mixture to the creamed mixture; blend well.
• Form cookies with a #60 scoop; place 2” apart on ungreased cookie sheets.
• Using the small end of a melon baller or your thumb, make an indentation (about ½” wide & deep) in the middle of each cookie.  (See Photo A below)
• Using a # 70 scoop or a small spoon place a small amount of Jelly in each cookie.  (See Photo B below)
• Bake in preheated oven for 15 minutes or until golden brown.
• Remove from oven and transfer to a wire rack; cool until firm enough to handle.

 

 

 

 

 

 

 

 

 

 

YIELD:   2 doz.  Cookies