Combining two of your childhood favorites into one dish!
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Ingredients:
1 cup sugar, plus extra for rolling dough
1 cup brown sugar, firmly packed
1 cup butter shortening
1 cup creamy peanut butter
2 large eggs
1/4 cup milk
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
3/4 cup seedless strawberry or raspberry jam
Directions:
Preheat oven to 375º F.
In a large bowl, beat together sugar, brown sugar, shortening and peanut butter until well blended. Add eggs, milk and vanilla and beat thoroughly.
In a separate bowl, combine flour, baking soda and salt; add to peanut butter mixture and beat well.
Shape cookie dough into 1" balls, roll in sugar and place on un-greased cookie sheet. Bake for 10 to 12 minutes.
Remove from oven and let cool 2 minutes. With the back of a teaspoon, make a depression in the center of each warm cookie. Fill depression with about 1/2 teaspoon of jam. Let cookies cool completely.
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PB & J Cookies
Serves 5 Dozen
Ingredients:
1 cup sugar, plus extra for rolling dough
1 cup brown sugar, firmly packed
1 cup butter shortening
1 cup creamy peanut butter
2 large eggs
1/4 cup milk
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
3/4 cup seedless strawberry or raspberry jam
Directions:
Preheat oven to 375º F.
In a large bowl, beat together sugar, brown sugar, shortening and peanut butter until well blended. Add eggs, milk and vanilla and beat thoroughly.
In a separate bowl, combine flour, baking soda and salt; add to peanut butter mixture and beat well.
Shape cookie dough into 1" balls, roll in sugar and place on un-greased cookie sheet. Bake for 10 to 12 minutes.
Remove from oven and let cool 2 minutes. With the back of a teaspoon, make a depression in the center of each warm cookie. Fill depression with about 1/2 teaspoon of jam. Let cookies cool completely.
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