1. Prepare Basic Holiday Cookie dough substituting 1/2 cup smooth peanut butter for margarine. Wrap in plastic; chill well.
2. Press dough into bottom of 9-inch quiche pan with removable bottom, coated with nonstick cooking spray.
3. With knife, score into 18 pie-shape wedges, without cutting all the way through dough. Bake in 350 degree F oven 10 minutes. Remove from oven. With tip of wooden spoon, press random channels into dough. Fill with grape jelly. Bake 8 minutes more. Remove to rack; remove pan side. Cool. Cut along score marks into 18 wedges. Makes 1-1/2 dozen.