Raisin Filled Sandwich Cookies are actually an old fashioned cookie recipe that has been updated with a RICH JAM filling – really makes them special.
Raisin Filled Sandwich Cookies are actually an old fashioned cookie that has been around for over 50 years. I have updated the recipe and made the filling a RICH JAM like mixture instead of just raisins.
It is really kind of funny the way recipes come about. First, you get a recipe in your mind. Something you’ve seen or eaten or heard about and then you just let your mind wander. Switch this, omit that, wonder if that would work – all these thoughts. It really is a lot of fun.
The hardest to figure out are the bakery items like cookies and muffins. Everything is so precise. Lucky for me I love math and the preciseness of baked goods. Let’s have a cookie!
Raisin Filled Sandwich Cookies
- Raisin Filled Sandwich Cookies
For the Filling:
- Mix the flax seed meal and water together and set aside so it can gel a bit.
- Grind the raisins in a food processor until pretty small pieces.
For the filling:
- In a saucepan bring the 1/2 cup water to a boil and add the raisins, sugar and flour.
- Boil for 2 minutes.
- Take off heat and set aside to cool.
For the batter:
- In a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes.
- In a separate bowl mix together the flour, cream of tartar, baking powder and salt.
- Add this to the large bowl with the sugar mixture along with the milk.
- Add vanilla and mix all together.
- It will be a stiff dough. When you get close to the end knead a couple of times with your hand to make sure it is all blended.
- Turn out on a lightly floured surface.
- Roll out thin, about 1/8" to 1/4".
- Cut cookie circles with a cutter that is about 2" in diameter.
- After you cut the circles you will need to gather the leftover dough and re-roll again - and so on and so on until all the dough is used.
- You will be able to cut about 80 circles which will make 40 cookies.
- Put the cookie rounds on a baking sheet about 2" apart because they will spread a bit.
- Now take the cooked raisin filling and plop a good dab - about 1 teaspoon on the center of each cookie.
- Place another cookie circle on top of that. You can press down a little bit but not so the filling is pressed to the edge. You want the cookie to enclose or almost enclose the filling after being baked.
- Bake at 375 degrees for 12 minutes.
- Remove to a wire rack to cool.
- Store in an airtight container.