Peanut Butter and Jelly Cookies 

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

Yield 2 1/2 dozen cookies
Do you love cookies? Nothing but cookies!


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