---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Peanut Butter Thumbprints
  Categories: Cookies
       Yield: 32 servings
  
     1/2 c  Unsalted butter; room temp
     1/2 c  Peanut butter
     1/2 c  Dark brown sugar
       1    Egg
     1/2 ts Vanilla
   1 1/2 c  Plus 1 tablespoon flour
     1/2 ts Salt
     1/3 c  Salted cocktail peanuts
            = finely chopped
     1/3 c  Raspberry jam
  
   Recipe by: Seattle Times
      1.  In the large bowl of an electric mixer beat the butter and peanut
   butter until creamy.  Add the brown sugar and beat 1 minute to blend. Beat
   in the egg and vanilla, scraping down the sides of the bowl.
      2.  Combine the flour and salt; slowly add to the creamed mixture,
   beating to blend.  Stir in the peanuts.
      3.  Place 1-inch balls of dough on ungreased baking sheets and make an
   indentation in the centers with your thumb. Fill each with about 1/4
   teaspoon raspberry jam.
      4.  Bake in a preheated 350-degree oven 12 minutes. Cool for a few
   minutes before removing to wire racks.
       NOTES : The cookies can be frozen with or without the filling.
  
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