Ingredients

• 1 cup sugar, plus extra for rolling dough
• 1 cup firmly packed brown sugar
• 1 cup Crisco® Butter Shortening
• 1 cup Jif® Creamy Peanut Butter
• 2 large eggs
• 1/4 cup milk
• 2 tsps. vanilla extract
• 3 1/2 cups Pillsbury BEST® All Purpose Flour
• 2 tsps. baking soda
• 1 tsp. salt
• 3/4 cup Smucker's® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

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Instructions

1. HEAT oven to 375 degrees F.
2. BEAT together sugar, brown sugar, shortening and peanut butter until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
3. BAKE 7 minutes. Remove from oven. Using the back of a teaspoon, make a rounded indentation in top of each cookie. Fill each with about 1/2 teaspoon jelly. Bake an additional 2 minutes. Remove to wire rack to cool.