Black-Eyed Susans

Makes about 1-1/2 dozen cookies.

Prep Time: 15 min
Chilling Time: several hours
Baking Time: 12 min

Ingredients:

Filling

•       1  cup chopped Muscat 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, softened
•    1/2  cup peanut butter
•       1  cup sugar
•       1  egg
•       1  teaspoon vanilla
• 1-1/4  cups all-purpose flour
•    1/2  teaspoon baking powder
•    1/4  teaspoon salt

Directions:

Filling:

1. In a small saucepan, combine raisins, orange juice, orange peel, sugar, and salt.
2. Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly.
3. Cool while making dough.

Dough:

1. In a medium bowl, cream butter, peanut butter, sugar, egg and vanilla.
2. In a small bowl, sift flour with baking powder and salt.
3. Stir into creamed mixture.
4. Cover and chill dough several hours.
5. Roll out dough on lightly floured board to 1/8-inch thickness.
6. Cut into 3-inch rounds with cookie cuter.
7. Place 2-teaspoons of filling in centers of half the dough rounds.*
8. Cut small circles from center of remaining dough rounds.
9. Place on top of raisin-filled rounds.
10. Press edges together lightly to seal.
11. Placed on greased baking sheets.
12. Bake in preheated oven for 10 to 12 minutes or until golden grown.
13. Cool on cookie sheets for a few minutes.
14. Remove to wire rack to cool completely.

*You might want to use a doughnut cutter. Simply cut 1/2 of dough with holes and 1/2 without.

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