Peanut Butter and Jelly Cookies                        

Created by Jon Payne

1 ½ cups all-purpose flour

½ teaspoon baking soda

1 stick unsalted butter at room temp.

½ cup (packed) light brown sugar

½ cup granulated sugar

½ teaspoon salt

1 large egg

1 teaspoon vanilla extract

1 ¼ cups chunky peanut butter

1 jar of grape jelly

½ cup grape liquor

In a bowl mix together the flour and baking soda using a whisk or a fork.  Set aside.

Using an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy.  Next add the egg, vanilla, and peanut butter and mix well.  Add the flour mixture and mix just until incorporated.  Wrap and refrigerate the dough for at least 2 hours.

Scoop dough into 1 ¼-inch balls (slightly more than a level tablespoon).  Place balls about 2 inches apart on a parchment paper lined cookie sheet.  Make an indention in each ball with your finger.  Preheat oven to 325 degrees.  Bake for 14 to 16 minutes, or until colored on top and golden brown.  Rotate the sheets from front to back and top to bottom about halfway through the baking time to ensure even baking.  Cool cookies before adding the jelly.

In a mixing bowl combine the grape jelly and the grape liquor.  Whisk until the lumps of jelly are gone.  Spoon or you can pipe with a bag the jelly into the well of the cookie.