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Peanut Butter Thumbprints

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Submitted by BobbiJeanne

YIELD

60 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
n
1 5
TEASPOON ML BAKING SODA
1 ½ 169.5
STICKS G BUTTER
¾ 177
CUP ML PEANUT BUTTER
¾ 177
CUP ML SUGAR
granulated
¾ 177
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
Raisin date filling
¾ 177
¾ 177
CUP ML DATES
chopped, loosely packed
½ 118
CUP ML SUGAR
ranulated
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

  1. Preheat oven to 375℉ (190℃)F.

  2. In a medium mixing bowl thoroughly stir together the flour and baking soda. In a large mixing bowl ream the butter, peanut butter, and sugars. Add eggs; beat until blended. Gradually stir in flour mixture until blended. Chill if necessary before shaping.

  3. Using level teaspoons of the dough, shape into balls and place 2” apart only, making the indentation fairly wide. Spoon a rounded ½ teaspoon of the Raisin-Date Filling into each indentation.

  4. Bake in a preheated oven until golden brown about 12 minutes. With a wide spatula remove to wire racks to cool. Store in a covered cookie jar or tin box.

*** RAISIN-DATE FILLING *** Combine all ingredients in a small saucepan and cook over low heat, stirring occasionally, until thick, about 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 92 41% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 43mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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