1/2 cup (125mL) butter or margarine, softened
1/2 cup (125mL) sugar
1/2 cup (125mL) brown sugar
1/2 cup (125mL) peanut butter, smooth or crunchy
1 teaspoon (5mL) vanilla
1 1/2 cups (375mL) flour
1 teaspoon (5mL) baking soda
1 can (348mL) Ocean Spray® Jellied Cranberry Sauce
Preheat oven to 350ºF (177°C).
Using an electric mixer, beat butter or margarine, sugar and brown sugar in a medium mixing bowl until light and fluffy. Add peanut butter, vanilla and egg; mix well. Combine flour and baking soda in a separate mixing bowl. Add to peanut butter mixture; mix well.
Roll dough between hands to make 1-inch (2.5cm) balls. Place on cookie sheets. Press thumb into the center of each ball. Place cranberry sauce in a small mixing bowl; beat with a whisk or fork until smooth. Spoon a scant teaspoon of cranberry sauce into the indent of each cookie.
Bake 15 minutes to until slightly firm to the touch. Cool completely. Makes about 3 dozen cookies.