1/2 c. butter
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. strawberry preserves

Blend butter, peanut butter, sugars and egg thoroughly. Mix together flour, soda, baking powder and salt and add. Chill 1 hour. Roll dough on floured board 1/4 inch thick. Cut into rectangles (3x1 1/2 inches).

Make depression down center and fill with preserves. Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Cool. Meanwhile, mix together 2 tablespoons peanut butter with 1 cup powdered sugar and 2 tablespoons water. Drizzle over cooled cookies. Makes about 30.