Peanut Butter and Jelly Cookie Cups
Servings: 2 dozen
Ingredients
- ½ cup shortening*
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda*
- ¼ teaspoon salt
Instructions
- Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients; stir into shortening mixture. Chill dough.
- Heat oven to 375º. Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of greased mini muffin tins. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set.
- Remove the cookies from the oven and use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie and fill with your favorite jam or jelly.
- Transfer cookies to a rack to cool completely.*I decreased the soda to ½ teaspoon to adjust for my high altitude. I used Crisco Butter Flavored Shortening Sticks - already pre-measured for you!