Peanut Butter Thumbprint Cookies II
"These were a favorite cookie in my family when I was growing up, and we loved to help Mom make the "thumbprints" in each cookie, where the sweet raisin filling was placed before baking."
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Ingredientsservings 315 cals
Original recipe yields 18 servings (3 dozen)
- 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.
Per Serving: 315 calories; 11.6 g fat; 49.1 g carbohydrates; 6.3 g protein; 34 mg cholesterol; 169 mg sodium. Full nutrition
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