For filling, combine all ingredients in saucepan. Cook, stirring frequently, until sugar dissolves and mixture thickens slightly. Set aside to cool.
For dough, cream together butter, peanut butter, sugar, egg and vanilla. Sift together flour, baking powder and salt; stir into creamed mixture. Chill dough several hours.
On lightly floured board, roll out half the dough to 1/8-inch thickness. Cut dough into 12 rounds with cookie cutter. Spoon about 2 teaspoons of filling on centers. Roll out other half of dough to 1/8-inch thickness. Cut with a doughnut cutter and remove centers so that the filling will show through the round hole. Place centerless dough rounds on top of raisin-filled rounds. Press edges together lightly to seal.
Arrange on greased baking sheets and bake at 350°F for 10 to 12 minutes or until golden brown. Allow to cool on baking sheet a few minutes before removing.
Note: If you do not have a doughnut cutter, use a 1-1/2 inch cookie cutter or a thimble to cut out centers.
Ingredients
Directions
For filling, combine all ingredients in saucepan. Cook, stirring frequently, until sugar dissolves and mixture thickens slightly. Set aside to cool.
For dough, cream together butter, peanut butter, sugar, egg and vanilla. Sift together flour, baking powder and salt; stir into creamed mixture. Chill dough several hours.
On lightly floured board, roll out half the dough to 1/8-inch thickness. Cut dough into 12 rounds with cookie cutter. Spoon about 2 teaspoons of filling on centers. Roll out other half of dough to 1/8-inch thickness. Cut with a doughnut cutter and remove centers so that the filling will show through the round hole. Place centerless dough rounds on top of raisin-filled rounds. Press edges together lightly to seal.
Arrange on greased baking sheets and bake at 350°F for 10 to 12 minutes or until golden brown. Allow to cool on baking sheet a few minutes before removing.
Note: If you do not have a doughnut cutter, use a 1-1/2 inch cookie cutter or a thimble to cut out centers.