---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut Butter Thumbprints
 Categories: Cookies
      Yield: 32 servings
 
    1/2 c  Unsalted butter; room temp
    1/2 c  Peanut butter
    1/2 c  Dark brown sugar
      1    Egg
    1/2 ts Vanilla
  1 1/2 c  Plus 1 tablespoon flour
    1/2 ts Salt
    1/3 c  Salted cocktail peanuts
           = finely chopped
    1/3 c  Raspberry jam
 
  Recipe by: Seattle Times
     1.  In the large bowl of an electric mixer beat the butter and peanut
  butter until creamy.  Add the brown sugar and beat 1 minute to blend. Beat
  in the egg and vanilla, scraping down the sides of the bowl.
     2.  Combine the flour and salt; slowly add to the creamed mixture,
  beating to blend.  Stir in the peanuts.
     3.  Place 1-inch balls of dough on ungreased baking sheets and make an
  indentation in the centers with your thumb. Fill each with about 1/4
  teaspoon raspberry jam.
     4.  Bake in a preheated 350-degree oven 12 minutes. Cool for a few
  minutes before removing to wire racks.
      NOTES : The cookies can be frozen with or without the filling.
 
-----