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 container.
Yield 2 1/2 dozen cookies http://groups.yahoo.com/group/Cookie_Recipes/ Do you love cookies? Nothing but cookies!
