Peanut Butter-and-Jelly Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 2 tablespoons cornstarch 
• 0.3 cup natural creamy peanut butter (such as Smucker's)
• 0.3 cup plus dark
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup grape flavored
• 0.3 teaspoon salt 
• 3 tablespoons stick margarine softened
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Beat first 4 ingredients at medium speed of a mixer until well-blended.
2. Add egg; beat well. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
4. Add flour mixture to sugar mixture; beat well. Cover; freeze 30 minutes or until firm.
5. Preheat oven to 37
6. Shape dough into 24 balls; roll in granulated sugar.
7. Place 1 inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Spoon about 1/2 teaspoon jelly into center of each cookie.
8. Bake at 375 for 12 minutes or until lightly browned. Cool 2 minutes on pans.
9. Remove from pans, and cool completely on wire racks.