Peanut Butter & Jelly Jewels
Yield
2 dozenPrep
20 minCook
10 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
peanut butter
smooth |
|
| ½ | cup |
butter
softened |
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
cherry preserves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
sugar
|
|
| 237 | ml |
peanut butter
smooth |
|
| 118 | ml |
butter
softened |
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
cherry preserves
|
* |
Directions
Sift together flour, soda and salt; set aside.
Combine sugars in large mixer bowl.
Add peanut butter and butter, beat until smooth and creamy.
Add egg and extract, mix well.
Gradually beat in flour mixture just until blended.
Refrigerate, covered, at least 1 hour.
Preheat oven to 375℉ (190℃).
Shape dough into 1 inch balls. Place on unbuttered cookie sheets 1½ inches apart.
Use handle of wooden spoon to make deep indentation in center of each ball.
Bake 10 to 12 minutes or until lightly browned and set.
Cool on cookie sheets until firm enough to lift.
Transfer to wire racks to cool completely.
Fill centers with cherry preserves or glace cherries.
