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.



  • 11/2 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
  • 11/4 Cups flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt

Nutrition Facts Per Serving

Calories 170 (Calories from Fat 38%); Total Fat 7 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 20; Sodium 40; Potassium 135; Total Carbohydrate 25; Dietary Fiber <1; Sugars 18; Protein 3; Calcium 17; Iron 1;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.