11/3 cup organic unbleached flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup palm shortening

3/4 cup natural peanut butter, unsalted

2/3 cup Wholesome Sweeteners Organic Blue Agave or Organic Raw Blue Agave nectar

1 teaspoon organic vanilla

approximately 1 cup organic fruit-sweetened jam or preserves such as apricot or raspberry

Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment or a silpat to prevent sticking.

Mix together the flour, baking soda and salt.  Set aside.

Using hand-held beaters or a table-top mixer, cream the palm shortening and peanut butter until smooth and creamy.  Slowly pour in the agave and vanilla.  Add the flour mixture on medium speed just until incorporated.

Drop the dough by teaspoonfuls onto the prepared cookie sheets.  Using your thumb, make an indentation in the center of each lump of dough.  Fill the indentation with 1/4 teaspoon of the jam or preserves.

Bake for 10 to 12 minutes or until golden brown.  Rotate the sheets from top to bottom and front to back half way through to ensure even baking.

Makes 5 to 6 dozen cookies.