Peanut Butter and Jelly Cookies

Makes 5 dozen

1 cup sugar, plus extra for coating dough

1 cup firmly packed light brown sugar

1 cup Crisco Butter Flavor Shortening

1 cup Jif® Creamy Peanut Butter

2 large eggs

1/4 cup milk

2 teaspoons vanilla extract

31/2 cups Pillsbury® Best All Purpose Flour

2 teaspoons baking soda

1 teaspoon salt

3/4 cup Smucker’s® Strawberry Jelly, or any jam, jelly or preserves

Preheat the oven to 375 F.

In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla.

In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended.

Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1/2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.

* Brands may vary by region; substitute a similar product as needed.

Metro Creative Graphics Inc.