PB & J Cookies
1 1/2 C. sugar
1 butter-flavored Crisco stick
1 C. creamy peanut butter
3 C. all-purpose flour
1 T. cream of tartar
1 t. baking soda
1/2 t. salt
2 C. slightly crushed crisped rice cereal
1/2 C. plus 1 T. strawberry preserves or jam
Preheat oven to 375°F. Combine sugar and butter-flavored Crisco in a large bowl. Beat at medium speed of electric mixer until well-blended. Beat in peanut butter and eggs.
In a separate bowl, combine flour, cream of tartar, baking soda and salt, and then gradually add to creamed mixture at low speed. Beat until well-blended. Shape dough into 1 1/2-inch balls. Roll in cereal.
Place 2 inches apart on greased baking sheet. Press tip of spoon halfway down in center of ball (do not flatten them.) Fill hole with about 1/2 teaspoon of preserves.
Bake at 375°F. for 9 to 11 minutes or until light brown. Cool 3 minutes on
baking sheet before removing to cooling rack. If desired, top with additional
preserves before serving.
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