1 stick butter, softened
1/3 cup Florida light brown sugar
1/4 cup creamy peanut butter
1 large Florida egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted roasted Florida peanuts, finely chopped
2/3 cup strawberry preserves or jam (about)
Servings: 30
Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt.
Form the dough into 1-inch balls. Roll them in peanuts and place about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. (The cookies can be stored for up to 3 days in an airtight container.)
Yield: 2 1/2 dozen
1/3 cup Florida light brown sugar
1/4 cup creamy peanut butter
1 large Florida egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted roasted Florida peanuts, finely chopped
2/3 cup strawberry preserves or jam (about)
Servings: 30
Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt.
Form the dough into 1-inch balls. Roll them in peanuts and place about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. (The cookies can be stored for up to 3 days in an airtight container.)
Yield: 2 1/2 dozen
Last edited by a moderator:
