1/2 c. shortening
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar, firmly packed
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/3 c. currant jelly

Preheat oven to 375 degrees. In a medium bowl, cream shortening and peanut butter. Gradually beat in granulated sugar and brown sugar. Add egg, milk and vanilla. Mix well. In a small bowl, sift flour, salt and baking soda. Gradually add flour mixture to peanut butter mixture, mixing well. Shape dough into 1-inch balls. Place on an ungreased baking sheet.

With finger or end of a wooden spoon, press an indentation in the center of each cookie. Bake 8 minutes. Remove from oven. Spoon a dab of jelly into each depressed center, mounding slightly. Return cookies to oven and bake 2 to 5 minutes more or until jelly is set. Place on racks to cool. May be frozen. Makes about 48 cookies.