Peanut Butter

1/2 c Brown sugar, packed

1/2 c Peanut butter

1/4 c Shortening

1/4 c Butter or margarine;

-softened 1 Egg

1 1/4 c All-purpose flour

3/4 ts Baking soda

1/2 ts Baking powder

1/4 ts Salt

1/2 c Peanuts; finely chopped

3 hours, or until firm. Preheat oven to

375 degrees. Shape the dough into 1-inch balls. Roll the balls in the peanuts. Place about 3 inches apart on ungreased cookie sheets; press thumb in the center of each cookie. Bake for 10 to 12 minutes, or until set but not hard. Spoon a small amount of jelly into the thumbprint. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Variation. Peanut Butter Cookies: Omit the peanuts and jelly. Shape the dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Flatten slightly in a crisscross pattern with a fork dipped in flour. Bake for 9 to 10 minutes, or until light brown. Cool for 2 minutes; remove from the cookie sheets. Cool on wire racks. Makes

3 dozen. --