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