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Fresh from Florida Cookbook Title Fresh from Florida Cookbook Title
Peanut Butter and Jelly Cookies
Like the sandwiches, these are sure to please everyone and are terrific for holiday and "feel better" gifts.
1 stick butter, softened
1/3 cup Florida light brown sugar
1/4 cup creamy peanut butter
1 large Florida egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted roasted Florida peanuts, finely chopped
About 2/3 cup strawberry preserves or jam

Preheat oven to 375 degrees. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt.

Form the dough into 1-inch balls. Roll them about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. (The cookies can be stored for up to 3 days in an airtight container.)

Yield: 2 1/2 dozen cookies.

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