Prep Time 15m
Cook Time 11m
Ready Time 75m
Yield 4 1/2 dozen cookies


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 1/2 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup Jif® Creamy Peanut Butter
  • 3 large eggs
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups slightly crushed crisp rice cereal
  • Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves, or other Orchard's Finest flavor
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat a baking sheet lightly with no-stick cooking spray.
  • Step 2Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Beat in peanut butter and eggs.
  • Step 3Combine flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended.
  • Step 4Shape dough into 1 1/4-inch balls. Roll in cereal. Place 2 inches apart on prepared baking sheet. Press tip of little finger halfway down in center of ball but do not flatten. Fill indentation with about 1/2 teaspoon preserves.
  • Step 5Bake 9 to 11 minutes or until light brown. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
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