Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | smooth peanut butter |
| 1/2 cup | margarine |
| 1/2 cup | firmly packed brown sugar |
| 1/4 cup | granulated sugar |
| 1 | egg |
| 1/2 tsp | vanilla extract |
| 1 cup | all-purpose flour |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 cup | raspberry jam |
Directions
- Cream peanut butter, margarine and sugars in a large mixing bowl. Add egg and vanilla; beat until smooth.
- Sift dry ingredients together. Stir into peanut butter mixture just until blended.
- Refrigerate covered at least one hour.
- Shape dough into 1-inch balls and place on ungreased cookie sheets.
- Use hand of wooden spoon or thumb to make deep indentations in centre of each ball.
- Bake at 375 degrees F for 8 to 10 minutes or until lightly browned; cool. Transfer to wire racks to cool completely.
- Fill centres with raspberry jam.
Source: Kraft Canada website at http://www.kraftcanada.ca