Peanut Butter Thumbprints
Yield
60 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
n |
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | sticks |
butter
|
|
| ¾ | cup |
peanut butter
|
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| Raisin date filling | |||
| ¾ | cup |
raisins, seedless
|
|
| ¾ | cup |
dates
chopped, loosely packed |
|
| ½ | cup |
sugar
ranulated |
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
n |
|
| 5 | ml |
baking soda
|
|
| 169.5 | g |
butter
|
|
| 177 | ml |
peanut butter
|
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| Raisin date filling | |||
| 177 | ml |
raisins, seedless
|
|
| 177 | ml |
dates
chopped, loosely packed |
|
| 118 | ml |
sugar
ranulated |
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Preheat oven to 375℉ (190℃)F.
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.
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.
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.
