Flourless Peanut Butter and Jam Cookies

Makes 12 large cookies, or double the recipe for 24 cookies!

1 cup good quality peanut butter (smooth or crunchy)
¾ cup sugar (Splenda may be used in the same amount)
1 egg
1 tsp. vanilla

Directions:

Mix all ingredients together with a spoon. Form into 1 inch balls and place on greased cookie sheet or parchment lined cookie sheet. Flatten balls with a fork, creating a cross hatch pattern.

Bake in preheated oven at 350 degrees for approx. 10 minutes. Let cool for 5 minutes and “thumbprint” centers. Fill with ½ teaspoon of jam and let cool completely.