December 1, 2009

Christmas exchange cookies

By: Recipes by Ron

1 cup raisins
1/3 cup boiling water
½ cup butter or margarine, softened
1 cup chunky peanut butter
2/3 cup brown sugar
2 cups flour
12 oz. cream cheese, softened
½ cup sugar
2 eggs
1-1/3 cup creamy peanut butter
2 tbs. lemon juice
Optional: 1 cup peanuts, crushed

Preheat oven to 350. Combine water and raisins; let stand for 15 minutes or until raisins are soft.
Mix butter, chunky peanut butter, brown sugar and flour until combined. Mixture will be a little crumbly. Stir in raisins (and crushed peanuts, if desired). Set aside 1-1/2 cups of the mix. Press evenly the rest of crumb mixture into greased 9x13 baking dish to form a crust. Bake for 12 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs, creamy peanut butter and lemon juice. Beat until well-mixed.
Spread over baked crust; then sprinkle reserved crumb mixture on top.
Bake additional 25 minutes.
Cool before cutting into squares. Makes approximately 5 dozen 1-1/2 inch squares. Place in cupcake papers, if desired.

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