Heat oven to 350\u00b0. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour and oats. Shape into 1-inch balls; place 2-inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350\u00b0 for 12 to 14 minutes or until light golden brown. Makes 60 cookies.
Stir peanut butter chips, butter and peanut butter in a heavy saucepan over very low heat until melted and smooth.
Add cereal and stir until blended. Remove from heat. Drop level tablespoonfuls 2-inches apart on waxed paper.
Press into flat 2-inch round cookies.
Let stand at room temperature 20 minutes or until firm. Spoon jelly into cup and stir until runny. Drizzle on cookies, then sprinkle with nuts. Store, airtight, at room temperature.
Stir together flour, shortening, peanut butter, sugar, egg and salt until smooth.
For each cookie, roll one teaspoonful dough into ball.
Place on ungreased cookie sheet; with finger, make dent in center of ball.
Bake in preheated 350\u00b0 oven for 10 to 12 minutes or until set.
Carefully remove to rack (cookies will be tender).
Cool and fill hollows with jelly.
Makes about 36.
Combine margarine, light brown sugar, egg yolk and vanilla; beat until smooth.
Blend flour into mixture.
Chill, covered, 30 minutes.
Preheat oven to 375\u00b0.
Shape dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets.
With thumb, make indentation in center of each cookie.
Bake 10 to 12 minutes or until cookies are a delicate golden brown.
Remove to wire rack; cool.
Place 1/4 teaspoon jelly in center of each cookie.
Makes 2 dozen.
Mix about half the cake mix (dry), peanut butter, oleo (margarine), eggs and water in large bowl until smooth.
Stir in remaining cake mix.
Shape into 1-inch balls.
Roll in peanuts. Place about 3 inches apart on ungreased cookie sheet.
Press thumb deeply in center of each ball.
Bake for 8 to 10 minutes or until set in 375\u00b0 oven.
Fill each center with jelly or preserves. Makes about 6 dozen cookies.
Heat oven to 375\u00b0.
Mix about half of the cake mix (dry), peanut butter, butter, water and eggs in a large bowl until smooth.
Stir in remaining cake mix.
Shape dough into 1-inch balls.
Roll balls in peanuts.
Place about 3-inches apart on ungreased cookie sheet.
Press thumb deeply in center of each ball.
Bake 8 to 10 minutes or until set.
Cool.
Fill thumbprints with jelly.
Makes about 6 dozen cookies.
Mix butter, sugar and Bisquick until crumbly. Stir in milk until dough forms.
Beat 15 strokes.
Drop by teaspoonful 2-inches apart on greased pan.
Make dent in cookies with spoon. Fill with jelly. Bake 10 to 15 minutes at 350\u00b0.
Glaze with confectioners sugar, water and vanilla, mixed together.
Cream butter and sugar until light and fluffy; add eggs and vanilla.
Stir well.
Add flour, a little at a time, mixing well. Pinch off a walnut-sized piece of dough.
Roll in floured hands to make a smooth ball.
Place on lightly greased pan.
Use thumb to make depression in center of cookie and fill with jelly.
Bake at 350\u00b0 for 12 to 15 minutes (until jelly is bubbly, but don't let edges get too brown).
Makes approximately 3 dozen.
Mix thoroughly the Shortening, Peanut Butter, Sugar, Brown Sugar and Egg.
Add the Flour, Baking Soda, Baking Powder, and Salt.
Cover and chill.
Preheat oven to 375.
Shape into 1 inch balls.
Place 3 inches apart on a cookie sheet.
Press thumb into center.
Bake for 10 - 12 minutes.
Spoon small amount of Jelly or Jam into each thumbprint.
Yield:
approximately 3 dozen cookies.
b>jelly.
Bake 12 minutes or until brown. Makes 2 dozen cookies
Preheat oven to 350. Lightly grease 2 baking sheets.
In a large bowl, cream the vegetable shortening and sugar. Beat in the egg. Beat in the vanilla extract and lemon juice. Gradually blend the flour.
Pinch off walnut-size pieces of the dough and rool into balls. Place 1 inch apart on the prepared baking sheets. Press your finger into the center of each cookie to make an indention. Fill each cookie with a little jelly.
Bake for 20 to 25 minutes, until lightly colored. Cool on wire rack.
Heat oven to 350\u00b0.
Mix about half the cake mix, the peanut butter, margarine, water and eggs in a large bowl until smooth. Stir in remaining cake mix.
Shape dough into 1-inch balls.
Roll balls in chopped peanuts.
Place about 3 inches apart on cookie sheet sprayed with Pam.
Press thumbprint deeply in center of each ball.
Bake 8 to 10 minutes.
Cool.
Fill thumbprints with jelly. Makes about 6 dozen.
Mix together.
Make into balls size of a walnut.
Flatten out and make dent in center with thumb.
Fill with apple jelly.
Bake at 350\u00b0 for 15 minutes (color will be light brown).
Let cool. Remove from pan.
Have ready 2 1/2-inch round donut cutter and same size glass. Cream butter and 3/4 cup sugar.
Beat in egg.
Combine flour and salt.
Add to batter.
Mix well.
Roll out 1/2 dough on floured surface 1/8-inch thick.
Cut into rounds.
Bake at 375\u00b0 for 8 to 10 minutes.
Roll out other half and cut for tops with hole in center.
Brush with egg white; sprinkle with nuts and remaining sugar.
Bake at 375\u00b0 for 6 to 8 minutes.
To assemble, spread jelly on plain rounds; put on tops.
They're as good as they look!
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
ith about 1/2 teaspoon jelly.
Cool completely.
Mix all ingredients
well and roll into 3/4-inch balls. Push thumb into each ball and fill with desired jam.
Bake for 10 to 12 minutes at 350\u00b0.
Makes about 3 dozen cookies.
Heat oven to 350.
combine shortening, peanut butter, and vanilla in food processor. process until well blended. Add sugars; process. Add eggs; process. Add flour; pulse until dough begins to form a ball.
Place dough in medium bowl. Roll 1/2 tbsp dough balls. place 1 1/2 inches apart on cookie sheet. make well in the center of each cookie. Fill each with 1/2 tbsp jelly. bake for 10 minutes, cool.
ach with about 1 teaspoon jelly.
Bake 18 to 20
Cream together first 5 ingredients.
Combine flour and baking powder and add to creamed mixture.
Drop dough by teaspoonfuls onto ungreased cookie sheet.
Press center slightly, forming indentation.
Fill with jelly and bake at 350\u00b0 for 15 minutes.