Step 1

Preheat oven to 350 degrees F.

Step 2

In a mixing bowl, cream the shortening, vanilla and both sugars until light and fluffy, about 3 minutes.

Step 3

Add the eggs and mix thoroughly.

Step 4

Mix in the peanut butter, scraping the sides of the bowl after mixing.

Step 5

In a medium bowl, whisk together the flour, baking soda and salt and gradually add to the wet ingredients.

Step 6

Using tablespoonfuls of dough or a medium cookie scoop, form into a ball and place onto a cookie sheet.

Step 7

Using the back of a teaspoon, create an indentation in the center of each ball, simultaneously pressing lightly to flatten.

Step 8

Bake for 12 - 14 minutes until lightly golden and firm.

Step 9

Use the back of the teaspoon to recreate the "thumbprint" and then transfer the cookies to a cooling rack.

Step 10

Using a 1/2 teaspoon, fill each cookie with the preserves. I like just a little jelly with my cookie. If you feel that 1/2 teaspoon is not enough, increase it to 3/4 teaspoon for each.