• Protein Plus
    Protein Plus Peanut Flour, Protein Energy Power
    and Aromatic Peanut Oil
  • Protein Plus
    Protein Plus Peanut Flour, Protein Energy Power
    and Aromatic Peanut Oil
  • Protein Plus
    Protein Plus Peanut Flour, Protein Energy Power
    and Aromatic Peanut Oil
  • Protein Plus
    Protein Plus Peanut Flour, Protein Energy Power
    and Aromatic Peanut Oil
  • Protein Plus
    Protein Plus Peanut Flour, Protein Energy Power
    and Aromatic Peanut Oil

Peanut Butter Jelly Cookies2 sticks margarine
1 cup firmly packed brown sugar
3 large eggs
1 teaspoon vanilla
1 ½ cup all purpose flour
¼ teaspoon salt
2 cups finely chopped peanuts
1 cup peanut flour
4 tablespoons of your favorite jelly
In large bowl of an electric mixer, beat margarine, and sugar until creamy.
Separate eggs, place whites in small bowl, lightly beat and set aside. Then beat yolks and vanilla into butter mixture.
In another bowl stir together flour, peanut flour, and salt. Gradually add to butter mixture, blending thoroughly. To shape and fill cookies (1)With your hands, roll dough into balls about 1 inch in diameter. (2) Dip each ball in egg whites, then roll in finely chopped peanuts to coat. Place on greased baking sheets, spacing them 1 inch apart. (3) With your thumb or tip of a spoon, make an indentation in the center of each ball. (4) Neatly fill each indentation with about ¼ teaspoon jelly or jam of your choice.
Bake in 375 degree oven for 12 minutes or until lightly brown. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store in an airtight container. Makes about 3 ½ dozen.
Recipe created and prepared by Nabila Covington of Nabila’s Garden Restaurant, Inc. 201 S. Main St. Fitzgerald, Ga, 31750

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