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Black-Eyed Susans

Holiday.Cook's picture
Ingredients
  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)
  Salt 1 Dash
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Peanut butter 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday
Servings: 
1

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