|Chopped raisins||1 Cup (16 tbs) (Sun Maid Muscat)|
|Grated orange peel||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄2 Teaspoon|
To prepare Filling:
In small saucepan, combine all filling ingredients.
Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly.
Cool while preparing dough.
To prepare Dough:
In medium bowl, cream butter, peanut butter, sugar, egg and vanilla.
In small bowl, sift flour with baking powder and salt; stir into creamed mixture.
Cover and chill dough several hours.
Roll out dough on lightly floured board to 1/8-inch thickness.
Cut into 3-inch rounds with cookie cutter. A doughnut cutter works well.
Place 2 teaspoons of filling in centers of half the dough rounds.
Cut small circles from centers of remaining dough rounds.
Place on top of raisin-filled rounds.
Press edges together lightly to seal.
Place on greased baking sheets.
Bake in preheated 350CF oven 10 to 12 minutes or until golden brown.
Cool on baking sheets a few minutes.
Remove to wire rack to cool completely.
Simply cut 1/2 of dough with holes and 1/2 without.