1/2 c. butter
3/4c. sugar
1/2 t. vanilla
1 egg
1c. creamy peanut butter
1 1/2 c. flour
1/2 t. baking powder
3/4 t. salt
3/4 c. jam
1/3 c. coarsely chopped lightly salted peanuts
In a bowl, cream the butter, and sugar. Add egg, Pb, and vanilla. Mix in the flour, baking powder and salt. Divide dough into 12 equal balls. Leaving a little extra for sprinkling on later. You may have to put a little flour on your hands.
Grease 12 muffin cups, put dough into cups and gently push it into the bottom and sides. Don't worry if it doesn't go all the way to the top! Divide jam evenly throughout the cups, then sprinkle with remaining dough and nuts. Bake at 350 for 12-15min. Cool completely before removing.
Esther and I changed around this recipe a little to make it a little more unique and fun! Originally it would be doubled and put into a 13x9in. pan. So if you want to make these but don't have as much time to be creative, try it that way. The assembly is the same!
These are my Dads favorite!
Chef Hannah
1 comment:
we had to laugh, that one of our favorite cookbooks is Betty Crocker also; so much so, that Abbey wanted the exact edition that we always use for part of her own collection. We haven't seen the Amy Vanderbilt books, but will check them out. Tast of Home is always great. We also like Cooks Illustrated.
Again, great pics, everything always looks so yummy.
Mrs. Hill
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