1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. Peter Pan peanut butter
1 egg
1 1/4 c. Gold Medal all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 c. red raspberry jam
Glaze (below)

Heat oven to 350 degrees. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 x 9 x 2 inches; spread with jam. Crumble reserved dough and sprinkle over jam. Bake until golden brown, about 20 minutes. Cool; drizzle with Glaze. Cut into bars, about 2 x 1 1/2 inches. 3 dozen cookies.


2 tbsp. margarine or butter
1 c. powdered sugar
1 tsp. vanilla
1 to 2 tbsp. hot water

Heat margarine in 1 quart saucepan over low heat until melted. Mix in powdered sugar and vanilla. Beat in hot water, 1 teaspoon at a time, until smooth and of desired consistency. If using self rising flour, omit baking soda and baking powder. NOTE: Unbleached flour can be used in this recipe. High Altitude Directions (3500 to 6500 feet): for all purpose or unbleached flour, no adjustments are necessary, for self rising flour, bake about 25 minutes.