Peanut Butter and Jelly Cookies

Ingredients:

• 1 cup sugar, plus extra for coating dough
• 1 cup firmly packed light brown sugar
• 1 cup Crisco Butter Flavor Shortening
• 1 cup Jif® Creamy Peanut Butter
• 2 large eggs
• ¼ cup milk
• 2 tsps vanilla extract
• 3 ½ cups Pillsbury® Best All Purpose Flour
• 2 tsps baking soda
• 1 tsp salt
• ¾ cup Smucker’s® Strawberry Jelly, or any jam, jelly or preserves

Directions:

1. Preheat the oven to 375 F.
2. In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla.
3. In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended.
4. Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
5. Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1⁄2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.