| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies |
32 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; room temperature |
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Dark brown sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Plus 1 tablespoon flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Salted cocktail peanuts; finely chopped |
| 1/3 |
c |
Raspberry jam |
INSTRUCTIONS
1. In the large bowl of an electric mixer beat the butter and peanut
butter until creamy. Add the brown sugar and beat 1 minute to blend. Beat
in the egg and vanilla, scraping down the sides of the bowl. 2. Combine the
flour and salt; slowly add to the creamed mixture, beating to blend. Stir
in the peanuts. 3. Place 1-inch balls of dough on ungreased baking sheets
and make an indentation in the centers with your thumb. Fill each with
about 1/4 teaspoon raspberry jam. 4. Bake in a preheated 350-degree oven 12
minutes. Cool for a few minutes before removing to wire racks.
Recipe By : Seattle Times
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 23:44:33 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : The cookies can be frozen with or without the filling.
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