large bowl. Stir until thoroughly blended. Shape dough into 36 (1 inch) balls. Roll half the balls in sugar and half in chopped peanuts. Place 5 cm apart on ungreased cookie sheets. Make indentation in center of each balls with finger or handle end of wooden spoon. Sill each with quarter teaspoon strawberry jam. Bake at 375'F. for 8-10 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 3 dozen cookies. TIP: For a delicious flavor variation, try seedless red raspberry or blackberry jam.