Ingredients
1 c. flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. firmly packed light brown sugar
1 large egg
1/2 tsp. vanilla
1 c. smooth peanut butter
1/2 c. (1 stick) butter, softened (margarine)
1/4 c. sugar
cherry or raspberry preserves
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Preheat oven to 375°. Sift together flour, soda and salt; set aside. Combine sugars in large mixer bowl. Add peanut butter and butter; beat until smooth and creamy. Add egg and vanilla; mix well. Gradually beat in flour mixture until blended. Refrigerate covered for 1 hour. Shape dough into 1 inch balls. Place on ungreased cookie sheet 1 1/2 inches apart. Use handle of wooden spoon or thumb to make large indention in center of each ball. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool on cookie sheet until firm enough to lift. Transfer to wire rack to cool completely, then fill centers. Yields about 5 dozen cookies.