1/2 c. butter
1/2 c. peanut butter
1 c. brown sugar
3 eggs
1 tsp. vanilla
4 1/2 c. whole wheat, graham or white flour
1 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. ground cereal
1 egg white
Grape jelly, jam or preserves

Cream butter, peanut butter and brown sugar until light and fluffy. Add flour and spices and mix form a pliable dough. Wrap and refrigerate for 30 minutes. When dough is chilled, form into balls about 2 inches in diameter. Roll in egg white and then in cereal and place on buttered cookie sheet. Make a well in the center of each cookie with thumb and forefinger, and place a teaspoonful of jelly in each. Leave 3 inches between each cookie. Bake at 375 degrees for 16 to 20 minutes or until golden brown. Make 36 tarts.