| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts, Peanuts | 60 | Servings | |
INGREDIENTS
| 3 | c | Flour,unsifted |
| 1 | ts | Baking soda |
| 1 1/2 | Butter sticks | |
| 3/4 | c | Peanut butter |
| 3/4 | c | Sugar,granulated |
| 3/4 | c | Brown sugar,firmly packed |
| 2 | Eggs | |
| 3/4 | c | Raisins |
| 3/4 | c | Dates,chopped,loosely packed |
| 1/2 | c | Sugar,granulated |
| 1/2 | c | Water |
| 2 | tb | Lemon juice |
INSTRUCTIONS
RAISIN-DATE FILLING 1. Preheat oven to 375'F. 2. In a medium mixing bowl thoroughly stir together the flour and baking soda. In a large mixing bwol cream 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, omitting jelly.2. Omit jelly and add a thin slice of boiled ham. ball, making the indentation fairly wide. Spoon a rounded 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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