2 c. crunchy peanut butter
1 1/2 c. honey
1 c. oil
2 tsp. vanilla extract
4 c. whole wheat pastry flour
4 oz. jelly or preserves

Mix wet ingredients together until smooth. Add dry ingredients, stirring until incorporated in stiff dough. Refrigerate dough overnight or several hours.

Form balls of about 2 tablespoons of dough and place them on oiled cookie sheet. Flatten balls lightly with fork. With thumb make deep impression in center of each cookie. Fill impressions with dab of preserves.

Place cookie sheet on top rack of preheated oven so cookie bottoms don't become too hard. Bake 8 to 12 minutes. Be careful not to overbake. Makes 4 1/2 dozen cookies; preheat oven to 350 degrees.