3/4 cup creamy peanut butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 1/2 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
Jam, jelly or preserves of your choice
Any of the folling: marschino cherries, drained and halved; slivered almonds; dry roasted peanuts; chocolate chips; peanut butter chips (optional)
Heat oven to 375*F. Beat peanut butter, shortening, granulated sugar and brown sugar until well blended; beat in egg. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. shape dough into 1-inch balls. Place on cookie sheet 2-inches apart; lightly press thumb in center of each ball.
Bake 8 to 10 minutes or just until set. Remove from oven; immediately spoon 1/4 tsp jam into each indentation. Cool; remove from cookie sheets to wire rack. Decorate cookies, if desired, with almond slivers to resemble flower petals; use chocolate or peanut butter chips in center.
