Peanut Butter Thumbprint Cookies Ii - cooking recipe

Ingredients
    1/2 cup butter
    3/4 cup peanut butter
    3/4 cup white sugar
    3/4 cup packed brown sugar
    2 eggs
    2 tablespoons milk
    2 1/2 cups all-purpose flour
    1 cup rolled oats
    1 teaspoon baking soda
    1 1/2 cups raisins
    1/4 cup white sugar
    3/4 cup water
    2 tablespoons lemon juice
    2 tablespoons cornstarch
Preparation
    For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.
    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.
    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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