Raisin Filled Sandwich Cookies
Raisin Filled Sandwich Cookies are actually an old fashioned cookie recipe that has been updated with a RICH JAM filling.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 40 Cookies
- Raisin Filled Sandwich Cookies
For the Filling:
- Make this first so it can cool while making your cookie batter.
- 1 cup raisins - chopped
- 1 cup coconut sugar
- 1 teaspoon whole wheat flour
- 1/2 cup boiling water
For the Batter:
- 1 tablespoon Flax Seed Meal and 3 tablespoons water
- 1/2 cup shortening - vegan
- 1 cup coconut sugar
- 3-1/2 cups whole wheat flour - it is a stiff dough for rolling out
- 2 teaspoons cream of tartar
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 cup dairy free milk
- 1 teaspoon vanilla extract
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 1/2 teaspoons 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 filling to keep inside the cookie edge.
Bake at 375 degrees for 12 minutes. Remove to a wire rack to cool.
Store in an airtight container.
You can freeze them also if you made them in advance for a special occasion.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and just set out. They defrost in no time.
Serving: 2Cookies | Calories: 77kcal | Carbohydrates: 13g | Fat: 2g | Sodium: 33mg | Potassium: 86mg | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg