Butter and Jam Volcaones
Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
is our cookie version of the ole PB & J sandwich. We call them
volcanoes because thats what they look like before baking, a shaping
trick we developed to keep the generous amount of jam in them from
seeping through the bottom as they bake. These are substantial,
lunch box-sized treats, suitable for cookie lovers of all ages.
(Chiliheads will like these made with hot pepper jam).
cup raw peanuts, hulled
cups unbleached all-purpose flour
teaspoon baking soda
stick margarine, softened, or 1 cup solid vegetable shortening*
cup peanut butter, smooth or chunky
cup granulated sugar
cup packed golden brown sugar
large eggs at room temperature
cup strawberry or other red fruit jam
a rack in the middle of the oven and preheat to 375 degrees. In
a shallow metal pan, toast the peanuts in the oven, stirring once
or twice, until they are crisp and lightly browned, 8 to 10 minutes.
Remove from the pan immediately and cool. Coarsely chop the peanuts.
together the flour and baking powder, and set aside. In a large
bowl, cream together the margarine and peanut butter with a spoon.
Stir in the granulated and brown sugars. Add the eggs one at a time,
mixing after each addition. Stir in the flour and baking powder
mixture. Add the peanuts and stir until evenly distributed. Cover
and refrigerate the dough until firm, at least 2 hours or overnight.
several sheet pans with parchment paper. Reduce the ovens to 325
dough into 1 1/2 inch balls (1 ounce each) and place on the sheet
pans 3 inches apart. Press the tines of a fork into the sides of
each ball 4 times, producing a flat-topped cone with ridged sides.
With a 1/4-teaspoon measure, press a small depression into the flat
top of each cookie and fill the depression with jam.**
until lightly browned (the cookies will spread and flatten), 12
to 15 minutes. Cool the cookies on the sheets on a rack for at least
5 minutes until firm, and then transfer to racks to cool completely.
Serve immediately. Store in an airtight container with waxed paper
or parchment paper between the layers for up to one week.
We use margarine or vegetable shortening in this recipe instead
of butter to produce a softer cookie. You may substitute butter
if you prefer a crisper cookie. **Some people like a little more
jam in their cookies. Dont add more before baking or the jam will
sink into the cookies. You can spoon some extra jam into the depressions
a few minutes before the cookies are done (but after they have set
up a bit) so the jam tastes properly baked, or wait until they