Peanut Butter and Jelly Cookies



1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup dark corn syrup
3 tablespoons butter or stick margarine, softened
1 large egg
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
Cooking spray
1/4 cup grape or other flavored jelly or jam
Beat first 4 ingredients at medium speed of a mixer until well-blended.
Add egg; beat well. Beat in vanilla. Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour and next 4 ingredients
(flour through salt), stirring well with a whisk. Add flour mixture to
sugar mixture; beat well. Cover; freeze 30 minutes or until firm.
Preheat oven to 375F. Shape dough into 24 balls; roll in granulated
sugar. Place 1 inch apart on baking sheets coated with cooking spray.
Press thumb into center of each cookie, leaving an indentation. Spoon
about 1/2 teaspoon jelly into center of each cookie. Bake at 375F for 12
minutes or until lightly browned. Cool 2 minutes on pans. Remove from
pans, and cool completely on wire racks. Yield:  24 cookies.  Enjoy.