---------- Recipe via Meal-Master (tm) v8.05

Title: Peanut Butter Cookies
Categories: Cookies
Yield: 60 Cookies

Cookies:
1 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1/2 c Light brown sugar; packed
1/4 c Granulated sugar
1/2 c Unsalted butter; softened
1 c Smooth peanut butter
1 lg Egg
1/2 ts Vanilla
Milk Chocolate Topping:
6 oz Milk chocolate
6 oz Bittersweet chocolate
6 tb Unsalted butter; softened
Cherry Topping:
1 1/2 Jars cherry preservesu
- (12 oz ea)

Place 2 oven racks in upper and lower third of oven.

Cookies:

Sift together flour, baking soda, and salt into small bowl. Whisk
to combine well. Set aside.

Beat sugars in mixing bowl until well-mixed. Add butter and peanut
butter and beat several minutes until very smooth. Add egg and
vanilla and beat until incorporated, scraping sides of bowl.
Gradually beat in flour mixture at low speed until just
incorporated. Scrape dough into a clean bowl; cover and refrigerate
at least 1 hour or overnight.

Preheat oven to 375?F at least 15 minutes before baking. Measure
dough by using 1-1/4" cookie scoop or a level 2 ts dough. Roll
between palms to form 1" balls. Place balls 1-1/2" apart on
ungreased baking sheets. As soon as each ball is rolled, use index
finger or wooden spoon handle to make a depression going down
almost to baking sheet in center of each ball.

Bake 10 to 12 minutes or until lightly browned and set. For even
baking, rotate baking sheets from top to bottom and front to back
halfway through baking period. Let cool on sheets for a few minutes
or until firm enough to lift. Use small-angled metal spatula or
pancake turner to transfer cookies to wire racks to cool
completely. If necessary, while cookies are still hot, use greased
wooden spoon handle to deepen depressions.

Fill centers with milk chocolate topping or cherry preserves.

Chocolate Topping:

Melt chocolates in upper container of double boiler set over hot,
not simmering, water on low heat. Remove upper container from heat
before chocolate is fully melted and stir until blended. Or
microwave on High power, stirring every 10 seconds. Whisk in
softened butter. Mixture will thicken immediately. Do not
over-whisk. Use resealable quart-size freezer bag with 1 corner cut
off to pipe chocolate into cookie centers, or use small metal
spatula to spread 1 dollop. Allow chocolate to set until firm
before storing cookies in airtight containers.

Cherry Topping:

In microwave oven or saucepan, heat preserves until boiling, about
3 minutes on the stove, stirring constantly. Strain jelly into
small heavy saucepan. Place cherries that remain in strainer in
centers of cookies. Boil jelly over medium heat about 5 minutes,
stirring constantly until, when dropped from spoon, last drops
gather to form 1 large sticky drop that hangs from spoon. Jelly
will reduce to about 3/4 cup. Allow jelly to cool about 1 minute or
until bubbling stops. Spoon heaping 1/4 to 1/2 ts over each cherry.

Recipe FROM: St. Louis Post-Dispatch Oct 21, 1996

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