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.
