Instructions: 1. In the large bowl of an electric mixer beat the butter and peanut butter until creamy. Add the brown sugar and beat 1 minute to blend. Beat in the egg and vanilla, scraping down the sides of the bowl.

2. Combine the flour and salt; slowly add to the creamed mixture, beating to blend. Stir in the peanuts.

3. Place 1-inch balls of dough on ungreased baking sheets and make an indentation in the centers with your thumb. Fill each with about 1/4 teaspoon raspberry jam.

4. Bake in a preheated 350-degree oven 12 minutes. Cool for a few minutes before removing to wire racks.

NOTES : The cookies can be frozen with or without the filling.

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