Muffins
• All-Purpose Flour | --- | 1 1/2 cups
• Baking Soda | --- | 1/2 teaspoon
• Salt | --- | 1/4 teaspoon
• Solid Vegetable Shortening | --- | 1/2 cup
• Creamy Peanut Butter | --- | 1/2 cup
• Granulated Sugar | --- | 1/2 cup
• Firmly Packed Brown Sugar | --- | 1/2 cup
• Egg | --- | 1
• Vanilla Extract | --- | 1/2 teaspoon
• Seedless Raspberry Jam | --- | 1/2 cup

1. Make the cookies. Preheat the oven to 325°F.
2. In a medium bowl, combine the flour, baking soda and salt and set aside.
3. In a large bowl, beat the shortening, peanut butter, brown sugar and granulated sugar with an electric mixer until well blended. Add the egg and vanilla to the mixture.
4. Next, stir in flour mixture and blend well.
5. Shape cookie dough into 1-inch balls then place dough balls on a cookie sheet 1 1/2 inches apart.
6. Using your thumb, make a small indent in the center of each dough ball.
7. Bake for 11-13 minutes or until golden brown.
8. Remove cookies from the oven and place on a wire rack to cool.
9. Prepare and add the jelly.
10. In a small bowl, microwave the jam for 20-30 seconds. Stir until the jam is smooth.
11. Spoon 1 teaspoon of jam into the indent of each cookie.

1. Use your favorite jam and jelly flavors. There’s no rules on what flavor jam to use! Whether you’re a fan of strawberry, peach, blueberry or apricot jam, the options are endless.
2. To store. Store cookies in an airtight container at room temperature.