Peanut Butter Thumbprint Cookies II

1

"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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Ingredients

servings 315 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1

Good cookie for tea, base itself wasn't sweet enough for my liking. I needed to ad 1/4 milk to the mixture for easier handling.