Peanut Butter Thumbprint Cookies II

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

Directions
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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