Raisin Filled Cookies
Course: Cookies, DessertThis 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!
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
Directions
- 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.
One Response
I remember slicing off and eating the dough too. Yes, the wonderful memories of Grandma!