Peanut Butter Thumbprint Cookies II recipe

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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

Nutrition Info

315.2 calories
carbohydrate: 49.1 g
cholesterol: 34.4 mg
fat: 11.6 g
fiber: 2 g
protein: 6.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 168.7 mg
sugar: 28.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.

  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.

  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.

Recipe Yield

3 dozen

Recipe Note

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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