Peanut Butter and Jelly Gems

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 0.8 cup brown sugar dark packed
• 0.3 cup dry-roasted peanuts chopped
• 0.3 cup egg substitute 
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 3 tablespoons chunky peanut butter 
• 0.5 teaspoon salt 
• 9 tablespoons strawberry fruit spread 
• 2 teaspoons vanilla extract 

Equipment

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

Directions

1. Beat butter with a mixer at high speed until creamy; add brown sugar, beating well.
2. Add granulated sugar and next 3 ingredients; beat until fluffy. Stir in peanuts.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking soda, and salt in a bowl; stir into peanut butter mixture. Cover dough, and chill 30 minutes.
5. Preheat oven to 35
6. Shape dough into 1-inch balls; place 2 inches apart on baking sheets coated with cooking spray. Press thumb in center of each ball to make an indentation.
7. Bake at 350 for 10 to 12 minutes or until lightly browned. Press centers again with thumb while cookies are still warm; fill center of each cookie with about 1/2 teaspoon fruit spread. Cool on pans 2 minutes.
8. Remove from pans, and cool completely on wire racks.