1/2 cup shortening (half butter or margarine, softened)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cups Gold Medal flour (if using self-rising flour, omit baking soda, baking powder, and salt)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Jelly or jam

Mix thoroughly shortening, peanut butter, sugars and egg. Blend in remaining ingredients except jelly. Cover and chill.

Heat oven to 375F. Shape dough into 3/4" balls. Place about 2" apart on lightly greased baking sheet. Bake about 10 minutes or until set but not hard. When cool, put cookies together in pairs with jelly.

About 4 1/2 dozen cookies.


Mint Cookies:
Omit jelly. Mold 1 level tablespoon dough around chocolate mint wafer; seal well. Sprinkle with finely chopped peanuts or chocolate shot. Bake 10 to 12 minutes or until set but not hard.

About 3 dozen cookies.


Peanut Butter And Jelly Cookies:
Shape dough into 1" balls. Roll in 1/2 cup finely chopped peanuts. Place about 3" apart on baking sheet; press thumb in center of each. Bake 10 to 12 minutes. Spoon small amount of jelly into each thumbprint.

About 3 1/2 dozen cookies.