Raisin Filled Cookies

Tender cookies wrapped around a sweet raisin filling, just like Grandma used to make.

This is one of my Grandma's favorite recipes. I was so excited when after I adapted it to make it gluten free, it still tasted the way I remembered it! It brings home floods of memories! The recipe is called Basic Cookies, and can be adapted many ways. It's a freezer cookie dough that you slice frozen, put the filling on and top with another slice.

It's nice to have cookie dough in the freezer ready to go on a dime. As children, we would cut off a large slice and just eat the dough! It was a favorite!

let's get cooking!

Raisin Filled Cookies

Make it for

½×1×2×3×

Ingredients

Basic Cookie Dough

4 cubes butter, softened

2 cups sugar

1 cup brown sugar

4 eggs

2 tablespoons milk

2 teaspoons vanilla

1 teaspoon salt

2 teaspoons soda

4 teaspoons xanthan gum

7 cups featherlight flour

Raisin Filling

1 cup warm water

1 teaspoon vanilla

3/4 cup sugar

1 tablespoon featherlight flour

2 cups raisins

1/2 teaspoon salt

1 cup nuts, chopped

Instructions

Making the dough to freeze

In a large stand mixer cream together the butter, sugar, brown sugar, eggs, milk and vanilla.

Add salt, soda, featherlight flour and xanthan gum, and mix until combined.

Drop cookie dough on plastic wrap. Form into rolls, about 2 inches in diameter, and wrap with the plastic wrap. It makes about 4 rolls.

Chill in freezer for several hours. This dough may be kept in the freezer for some time.

Making the Raisin Filled Cookies

Preheat oven to 350º.

Put all the Raisin filling ingredients in a blender and blend thoroughly, but not too long. Remove from blender and add 1 cup chopped nuts. (Grandma loved larger pieces of nuts, and I do too!)

Slice frozen Basic Cookie dough rolls 1/4 inch thick and place 2 inches apart on a greased cookie sheet. Put a spoonful of filling on top, Place another slice of dough over the filling. No need to seal the edges.

Bake for 9 – 12 minutes. Do not undercook.

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