Peanut Butter and Jelly Cookies

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1/2	cup	unsalted butter -- softened
1/2	cup	sugar
1/2	cup	light brown sugar
1	whole	egg
1/2	cup	peanut butter -- chunky
1 1/4	cups	all-purpose flour
3/4	teaspoon	baking soda
1/2	teaspoon	baking powder
1	teaspoon	vanilla extract
6	teaspoons	raspberry jelly

Beat butter and sugar together until light and fluffy.

Add egg and peanut butter and beat until light and fluffy.

Add flour, baking soda, baking powder, and vanilla extract. Mix until thoroughly combined.

Refrigerate dough for at least 3 hours.

Heat oven to 375°F.

Shape dough into 1 1/4 inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.

Bake 9 to 10 minutes.

Remove from pan and spread 1 teaspoon of jelly on flat side of cookie. Top with another cookie flat side against the jelly.

Cool completely.

Notes: Use your favorite jelly.
You need to spread the jelly immediately after taking them out of the oven so the jelly will have a chance to melt into the cookies and hold the two halves together.

Makes 24 cookies

Per cookie: 125 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 81mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1 Fat; ½ Other Carbohydrates.