Preheat the oven to 350°, line heavy baking sheets with parchment paper

Place about ½ cup raw sugar in a small bowl, set aside.

Put about a cup of any flavor jelly or jam in a small bowl, stir until smooth, set aside.

In the bowl of a stand mixer, combine the butter and peanut butter.

Mix in the sugars and beat until fluffy.

Add the egg, molasses and vanilla and mix about 2 minutes, until light and creamy.

Whisk dry ingredients together in a small bowl. Add all at once to butter mixture and beat just until combined.

Scoop out dough by teaspoonfuls and roll between palms into round balls.

Roll gently in the raw sugar to coat completely and place a couple inches apart on a heavy baking sheet, lined with parchment paper, or well greased .

Bake for 8 minutes.

Quickly, using the back of a small scoop or spoon, make an indentation in each cookie, and fill with jam – a half a teaspoon or so for each one.

Return to the oven for 3 more minutes, and then remove from the baking sheet to a cooling rack. Take care with the jelly filling, which will be very hot when first removed from the oven.

Store in an airtight container for 3 or 4 days, or refrigerate if keeping longer. Makes about 3 ½ dozen cookies.