Peanut Butter and Jelly Cookies

1/2 cup (1 stick) butter, softened
1/3 cup packed light brown sugar
1/4 cup creamy peanut butter
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted roasted peanuts, finely chopped
About 2/3 cup strawberry preserves or jam

Heat oven to 375 degrees F.

With an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla extract. Stir in the flour and salt.

Form the dough into 1-inch balls. Roll them in peanuts and place about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely.

The cookies can be stored for up to 3 days in an airtight container.

Yields about 2 1/2 dozen (1 per servings).

Per Serving: 117 Calories; 7g Fat (50.7% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 63mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates