Peanut Butter Thumbprint Cookies II

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup brown sugar packed
• 0.5 cup butter 
• 2 tablespoons cornstarch 
• 2  eggs 
• 2.5 cups flour all-purpose
• 2 tablespoons juice of lemon 
• 2 tablespoons milk 
• 0.8 cup peanut butter 
• 1.5 cups raisins 
• 1 cup rolled oats 
• 0.8 cup water 
• 0.3 cup sugar white

Equipment

• baking sheet
• oven

Directions

1. For cookies, cream margarine with peanut butter.
2. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.
3. Combine raisins, water, and lemon juice.
4. Heat until nearly boiling.
5. Mix sugar with cornstarch; add enough (cold) water to make a paste. Stir into raisin mixture and heat until clear.
6. Shape dough into walnut-sized balls.
7. Place on a greased cookie sheet. Using your thumb, indent the center of each ball, making a fairly good-sized hollow spot. Fill with about a teaspoon of filling.
8. Bake at 375 degrees F (190 degrees C) for about 10-12 minutes.