Peanut Butter Thumbprint Cookies II Recipe

  • 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
  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.