Black-Eyed Susans
Black-Eyed Susans
| Orange peel and ginger add a surprising kick to peanut butter cookies. |
| INGREDIENTS |
| Filling |
| 1 cup chopped California raisins |
| 1/2 cup orange juice |
| 1/2 teaspoon grated orange peel |
| 1/4 cup sugar |
| Dash salt |
| Dough |
| 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 |
| PROCEDURE |
| 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 3-inch 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. |
| Yields:18 large cookies |