| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies |
64 |
Servings |
INGREDIENTS
| 1/4 |
c |
Shortening; room temp |
| 1/4 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar; packed |
| 1 |
|
Egg |
| 1 1/4 |
c |
Flour** |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Jelly or jam for filling |
INSTRUCTIONS
Mix thoroughly the shortening, butter or margarine, peanut butter,
granulated sugar, brown sugar & egg. Blend in remaining ingredients except
jam. Cover and chill.
Heat oven to 375. Shape dough into 3/4" balls. Place about 2 inches apart
on a lightly greased baking sheet. Bake about 10 minutes or until set but
not hard. When cool, put cookies together in pairs with jelly. Makes about
4 1/2 dozen cookies.
** If using self-rising flour, omit baking soda, baking powder & salt.
MY NOTES: These are great with any flavor jam or jelly. However, I think
they are exceptional using orange marmalade. And if I do make a variety of
flavors, those seem to be the ones picked out first. So, that's what I use
now!
Recipe by: Betty Crocker Recipe Card Library
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Nov 17, 1997
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