Jif Peanut Butter and Jelly Cookies

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 allrecipes.com 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.

• Ready In: 30 mins
• Yields: 36-48 cookies

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.