Ingredients
1 stick butter softened
1/3 cup light brown sugar
1/4 cup creamy peanut butter
1 large egg yolk
1 tsp. pure vanilla extract
1-1/2 cups all purpose flour
1/4 tsp. salt
1 cup unsalted roasted peanuts, finely chopped
2/3 cup strawberry preserves or jam

Directions
Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla.
Stir in the flour and salt. Form the dough into 1-inch balls. Roll them
about 2 inches apart on a large cookie sheet. Bake the cookies for 5
minutes. Using a small melon baller or your thumb (but being careful not to
burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of
the preserves into each cookie; do not overfill. Bake for about 15 minutes
longer, until the cookies are golden and cracked. Transfer to a rack to cool
completely. (The cookies can be stored for up to 3 days in an airtight
container.)
Yields: 2-1/2 dozen cookies
Source: Taken from the Florida Market bulletin