Jif Peanut Butter and Jelly Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Although I use a different recipe when making peanut blossom cookies, here's another that has a similar taste, but uses jelly instead of a chocolate kiss. For variation, you could substitute half kisses/half jelly on these. Taken from An added note: I have found this cookie does not keep well. Make only if the cookies can be eaten in a day or so. Ingredients:
1 cup sugar, plus extra for rolling dough balls in |
1 cup firmly packed brown sugar |
1 cup crisco butter shortening |
1 cup peanut butter (as the title implies, jif is recommended) |
2 large eggs |
1/4 cup milk |
2 teaspoons vanilla extract |
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
3/4 cup strawberry jelly or 3/4 cup any jam, jelly, preserve of your choice |
Directions:
1. Heat oven to 375.
2. Beat together white/brown sugar, shortening and peanut butter until well blended.
3. Add eggs, milk and vanilla, and beat well.
4. Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
5. Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
6. Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
7. Cool completely.
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