| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

They may not stick to the roof of your mouth, but these fun treats will be a hit with your family. Put the kids on jelly duty before they gobble them down.

Peanut Butter and Jelly Cookies

1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup raspberry jelly

1. In a large mixing bowl, cream together peanut butter, butter, brown sugar and sugar; beat until smooth. Add egg and mix thoroughly. Combine flour, baking soda and salt. Gradually add to butter mixture, beating until well mixed. Refrigerate, covered, for 1 hour.
2. When dough has finished chilling, preheat oven to 375°F.
3. Shape into 1-inch balls and place on an ungreased baking sheet about 2-inches apart. Press a deep hole into the center of each ball with the handle of a wooden spoon. Bake 10 to 12 minutes or until lightly browned. Cool slightly before removing, then fill cookies with evenly divided raspberry jelly.

Makes 36 cookies.