Jelly Sugar Cups

1 lb. sugar cookie dough

12 – 18 ounces fruit preserves (preferably unsweetened)

1. Heat oven to 350 degrees Fahrenheit.
2. Place cupcake liners into 10 – 12 cups of a cupcake or muffin tin.
3. Pinch dough and roll golf sized pieces into balls.
4. Bake for 5 – 8 minutes until the dough rises and is golden brown.
5. Remove from oven and cool completely on a cooling rack before filling each cup with 1 – 1 ½ ounces fruit preserves.

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Peanut Butter Cookies (Made Easy)

1 large tub or tube of sugar cookie dough (just shy of 2 pounds)

8-10 ounces (approx.) extra-chunky, all natural, unsalted peanut butter

1. Heat oven to 325 degrees Fahrenheit.
2. Mix, fold and mash together the cookie dough and peanut butter.
3. When thoroughly combined, pinch off pieces of dough and roll into golf ball sized balls.
4. Place on a cookie sheet about 1 inch apart and bake for 8 – 10 minutes.
5. Remove from oven and leave on cookie sheet for 2-3 minutes before transferring to a cooling rack.

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