Orange peel and ginger add a surprising kick to peanut butter cookies.
- 1 1/2 cups chopped California raisins
- 1/2 cup orange juice
- 1/2 teaspoon grated orange peel
- 1/4 cup sugar
- Dash of salt
- 1/2 cup butter or margarine
- 1/2 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For filling, combine all ingredients in saucepan. Cook, stirring frequently, until sugar dissolves and mixture thickens slightly. Set aside to cool.
For dough, cream together butter, peanut butter, sugar, egg and vanilla. Sift together flour, baking powder and salt; stir into creamed mixture. Chill dough several hours.
On lightly floured board, roll out half the dough to 1/8-inch thickness. Cut dough into 12 rounds with cookie cutter. Spoon about 2 teaspoons of filling on centers. Roll out other half of dough to 1/8-inch thickness. Cut with a doughnut cutter and remove centers so that the filling will show through the round hole. Place centerless dough rounds on top of raisin-filled rounds. Press edges together lightly to seal.
Arrange on greased baking sheets and bake at 350°F for 10 to 12 minutes or until golden brown. Allow to cool on baking sheet a few minutes before removing.
Note: If you do not have a doughnut cutter, use a 1-1/2 inch cookie cutter or a thimble to cut out centers.
Nutrition Facts Per Serving
Calories 170 (38% from fat); Total Fat 7g (sat 3g, mono 2g, poly 1g, trans 0g ); Cholesterol 20mg; Protein 3g; Carbohydrate 25g; (Dietary Fiber <1g; Sugars 18g; ); Iron 1mg; Sodium 40mg; Calcium 17mg; Potassium 135mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.