PEANUT FINGERPRINT COOKIES

3/4 cup margarine or butter
1/2 cup sugar
2 eggs, separated
1 1/2 cups all-purpose flour
1 tsp. vanilla
3/4 cup chopped roasted peanuts*
FOR THE FILLING:
1/2 cup peanut butter
1/4 cup jelly (apple)

Cream butter, sugar, egg yolks and vanilla. Mix in flour; add more if dough is too sticky. Shape dough by teaspoonfuls into one inch balls.

Beat egg whites slightly. Dip each ball into egg whites, then roll ball in nuts. Place about one inch apart on ungreased baking sheet. Make impressions with fingers deeply into the center of each.

Bake at 350 degrees F for 15 minutes or until lightly brown. Remove from baking sheet immediately; cool.

To make the filling, cream the peanut butter and jelly together. Fill hole in cooled cookies with peanut butter and jelly filling.

*Peanuts may be mixed into dough to form finger cookies.

Makes about 3 dozen cookies
From: Recipelink.com
Source: Recipe pamphlet: Georgia Agricultural Commodity Commission for Peanuts, not dated