Peanut Butter Thumbprint Cookies II Recipe

Ingredients
<br>- ½ cup butter
<br>- ¾ cup peanut butter
<br>- ¾ cup white sugar
<br>- ¾ cup packed brown sugar
<br>- 2  eggs
<br>- 2 tablespoons milk
<br>- 2 ½ cups all-purpose flour
<br>- 1 cup rolled oats
<br>- 1 teaspoon baking soda
<br>- 1 ½ cups raisins
<br>- ¼ cup white sugar
<br>- ¾ cup water
<br>- 2 tablespoons lemon juice
<br>- 2 tablespoons cornstarch
<br><p></p>Directions
<br>step 1: For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk.  Stir in baking soda, oats, and flour.
<br>step 2: To Make Filling:  Combine raisins, water, and lemon juice.  Heat until nearly boiling.  Mix sugar with cornstarch; add enough (cold) water to make a paste.  Stir into raisin mixture and heat until clear.
<br>step 3: Shape dough into walnut-sized balls.  Place on a greased cookie sheet. Using your thumb, indent the center of each ball, making a fairly good-sized hollow spot.  Fill with about a teaspoon of filling.  Bake at 375 degrees F (190 degrees C) for about 10-12 minutes.
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Ingredients
- ½ cup butter
- ¾ cup peanut butter
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 2 tablespoons milk
- 2 ½ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 ½ cups raisins
- ¼ cup white sugar
- ¾ cup water
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch

Directions
step 1: For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.
step 2: To Make Filling: Combine raisins, water, and lemon juice. Heat until nearly boiling. Mix sugar with cornstarch; add enough (cold) water to make a paste. Stir into raisin mixture and heat until clear.
step 3: Shape dough into walnut-sized balls. Place on a greased cookie sheet. Using your thumb, indent the center of each ball, making a fairly good-sized hollow spot. Fill with about a teaspoon of filling. Bake at 375 degrees F (190 degrees C) for about 10-12 minutes.

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