Pb&J Cookies

Name: Pb&J Cookies
Ingredients: Crisco Butter Flavor No-Stick Cooking Spray; 1 1/2 cups sugar; 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1 cup Jif Creamy Peanut Butter; 3 large eggs; 3 cups Pillsbury BEST All Purpose Flour; 1 tablespoon cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups Crispy Rice Cereal slightly crushed; Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves

11 ingredients

5 steps

Ingredients

Crisco Butter Flavor No-Stick Cooking Spray
1 1/2 cups sugar
1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup Jif Creamy Peanut Butter
3 large eggs
3 cups Pillsbury BEST All Purpose Flour
1 tablespoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Crispy Rice Cereal slightly crushed
Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves

Directions

1

HEAT oven to 375°F. Coat a baking sheet lightly with no-stick cooking spray.
2

COMBINE sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Beat in peanut butter and eggs.
3

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended.
4

SHAPE dough into 1 1/4-inch balls. Roll in cereal. Place 2 inches apart on prepared baking sheet. Press tip of little finger halfway down in center of ball but do not flatten. Fill indentation with about 1/2 teaspoon preserves.
5

BAKE 9 to 11 minutes or until light brown. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.