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1
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy.
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2
Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center.
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3
Then add the salt, vanilla and egg, and blend until combined.
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4
Lower the speed of the mixer and add the flour in 1/2-cup intervals.
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5
Between each addition be sure to completely blend in all the flour and scrape the sides as before.
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6
Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
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7
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
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8
Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands.
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9
Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets.
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10
Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch.
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11
Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
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12
Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb.
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13
Fill the center of each with about 1/2 teaspoon strawberry preserves.
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14
Bake until lightly golden, about 12 minutes.
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15
Remove to a wire rack.
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16
Let cool before serving.
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17
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
