Jorge Castillo: Even Cubans enjoy a peanut butter and jelly sandwich now and then.
Raúl Musibay: We don't use grape or strawberry like most of our non-Cuban friends do.
Jorge Castillo: We usually use a jelly with tropical flavor, like guava or mango.
Glenn Lindgren: Here's a recipe that puts that unique flavor combination in a delicious cookie. This is one of Marlen Roth's originals.
Beat peanut butter, shortening and both sugars until well blended. Beat in the egg. Stir together flour, baking soda, and salt. Gradually beat into peanut butter mixture.
Shape dough into one-inch balls. Place on a cookie sheet two inches apart. Place thumb in center of each ball to make an indentation (or use the handle of a wooden spoon). Bake 8-10 minutes or until just set.
Remove from oven. Immediately fill centers with guava jelly (placing the jelly in a plastic bottle with a cone tip makes filling the centers easier).
Cool 10 minutes. Remove from cookie sheet.
Serves: Makes approximately two dozen cookies.
Contributed by Marlen Roth, Miami, FL
Sadly, Marlen Roth passed away on December 20, 2004. We will miss her happy spirit and her great dessert recipes. Her recipes have a permanent home here in loving tribute to a sweet Cuban lady...
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