Makes: 30 cookies
1 pouch (17.5-ounce) peanut butter cookie mix
1⁄4 cup nut topping
3 tablespoons vegetable oil
1 tablespoon milk
11⁄2 cups chopped, lightly toasted sliced almonds (optional)
5 tablespoons grape jelly
5 tablespoons strawberry fruit spread
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. In a large bowl, stir together cookie mix, nut topping, oil, egg, and milk, stirring with a wooden spoon until dough forms.
Roll 2 tablespoons of the dough into a ball; roll in chopped almonds (optional). Place on prepared cookie sheet. Press the bottom of a rounded measuring spoon into the center of the ball to make an indentation. Repeat with remaining dough, spacing 2 inches apart.
Bake in preheated oven for 14 to 16 minutes or until edges are light brown. Remove from oven and using the measuring spoon, quickly remake the indentations. Transfer to wire racks; let cool. Fill center of half of the cookies with 1 teaspoon of jelly; fill center of remaining cookies with 1 teaspoon of the fruit spread.