Ingredients
1. 1 cup sugar, plus extra for rolling dough
2. 1 cup firmly packed brown sugar
3. 1 cup Crisco® Butter Shortening
4. 1 cup  Creamy Peanut Butter
5. 2 large eggs
6. 1/4 cup milk
7. 2 teaspoons vanilla extract
8. 2 1/2 cups flour
9. 2 teaspoons baking soda
10. 1 teaspoon salt
11. 3/4 cup Strawberry Jelly, or any  Jam, Jelly or preserves of your choice

1 1/2 cups finely chopped peanuts (or more if needed)

 

1. Directions
2. Heat oven to 375°F.
3. Beat together sugar, brown sugar, shortening and peanut butter in large bowl with an electric mixer until creamy. Beat in eggs, milk and vanilla. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat until blended. Shape into 1-inch balls. Roll in sugar ( if using chopped peanuts, omit sugar and roll in nuts before baking. Place on cookie sheet two inches apart.
4. Bake 7 minutes. Remove from oven. Using the end of a wooden spoon, make a rounded indentation in top of each cookie. Fill each with about 1/2 teaspoon jelly. Bake an additional 2 minutes. Remove to wire rack to cool. If not using jelly, bake 8-10 min. Yield: 5 dozen.
   • 1/3 cup shortening
   • 1/3 cup peanut butter
   • 1/3 cup sugar
   • 1/3 cup packed brown sugar
   • 1 egg
   • 1 cup all-purpose flour
   • 3/4 teaspoon baking soda
   • 1/8 teaspoon salt
   • In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
   • FILLING:
   • 1/2 cup creamy peanut butter
   • 3 cups confectioners’ sugar
   • 1 teaspoon vanilla extract
   • 5 to 6 tablespoons mi

 

If you choose to omit jelly, just follow the recipe below for traditional peanut butter cookies..

Ingredients

 

Directions

 

Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack .

Another variation:

Peanut Butter sandwich cookies:

 

For filling, in a large bowl, beat the peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.