3 Dozen Cookies
- 1 cup butter flavor Crisco All-Vegetable Shortening or 1 Butter Flavor Crisco Stick
- 1 cup Jif Creamy Peanut Butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup Smucker's Red Raspberry Jam
- 2/3 cup very finely chopped peanuts
Combine the shortening, Jif peanut butter, granulated sugar and brown sugar in a large bowl. Beat at medium speed in an electric mixer until well blended. Beat in the eggs and vanilla.
Combine flour, salt and baking soda. Add gradually to the creamed mixture at low speed. Beat until well blended.
Cut parchment paper to line a 17 x 11-inch pan. Press the dough out to the edges of the paper. Spread with Smuckers jam to within 1/2 inch of the edges.
Lift up the long side of the paper. Loosen the dough with a spatula. Roll the dough up jelly-roll fashion. Seal the seam. Sprinkle the nuts on the paper. Roll the dough over the nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate overnight or until firm.
Heat the oven to 375 degrees F. Spray a baking sheet with cooking spray. Unwrap the dough. Cut into 1/2-inch slices. Place slices 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes, or until set. Cool about 5 minutes on the baking sheet before removing to a cooling rack.
*If desired, top with additional Smucker's Red Raspberry Jam before serving.
Recipe reprinted by permission of Smucker's. All rights reserved.
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