Grandma's Gluten Free Raisin Filled Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 291.4
- Total Fat: 9.1 g
- Cholesterol: 25.9 mg
- Sodium: 68.6 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.6 g
View full nutritional breakdown of Grandma's Gluten Free Raisin Filled Cookies calories by ingredient
Introduction
This is my grandma's favorite recipe for raisin filled cookies. If you like raisin pie you will love these cookies. Imagine the soft, chewy sugar cookie accompanied with the sweet raisins. Mmmmm. This is my grandma's favorite recipe for raisin filled cookies. If you like raisin pie you will love these cookies. Imagine the soft, chewy sugar cookie accompanied with the sweet raisins. Mmmmm.Number of Servings: 36
Ingredients
-
Filling:
2 c. Chopped raisins
2 tbsp Gluten Free All Purpose Flour
1 c. Sugar
3/4 c. Water
1 c. Chopped Walnuts
Dough:
2 c. Sugar
1 c. Softened butter
2 Eggs
1 c. Evaporated milk
1/2 c. Evaporated milk
7 c. Gluten Free All Purpose Flour
4 tsp. Cream of tartar
2 tsp. Baking soda
2 tsp. Vanilla Extract
1 tbsp. Xanthan Gum
Tips
I use the cap off my Miracle Whip jar as a cookie cutter. LOL!
I use the left over 1/2 c. evaporated milk from the can to coat the bottom cookies before I add the raisins.
The walnuts are optional.
Mix the sugar, flour, and raisins first before adding the water. It thickens much better that way.
Directions
Pre-heat oven to 375 F.
For Filling:
Cook all filling ingredients until raisins are soft and juice has thickened, stirring frequently. Set aide to cool.
For Dough:
In large bowl mix 7c. Gluten Free All Purose flour and dry ingredients. Place to one side. Reserve the rest of the flour for rolling out the dough.
In large mixing bowl cream butter. Alternately add sugar, eggs, milk, and vanilla until sugar has dissolved.
Gradually mix the dry ingredients with the butter mixture.
Roll dough out onto flat surface dusted with Gluten Free All Purpose flour. Using a 3" diameter cookie cutter, cut as many cookies as you can out of the dough. Place cookie on ungreased cookie sheet. Coat cookie with evaporated milk. Add 1 tsp raisin mixture to middle of cookie. Place another cookie on top of the raisin mixture, press edges to seal. Pierce the top cookie so as to vent.
Bake @ 375 F. for approximately 10-12 minutes. Makes 3 dozen
Serving Size: Makes 3 dozen cookies 3" in diameter each
For Filling:
Cook all filling ingredients until raisins are soft and juice has thickened, stirring frequently. Set aide to cool.
For Dough:
In large bowl mix 7c. Gluten Free All Purose flour and dry ingredients. Place to one side. Reserve the rest of the flour for rolling out the dough.
In large mixing bowl cream butter. Alternately add sugar, eggs, milk, and vanilla until sugar has dissolved.
Gradually mix the dry ingredients with the butter mixture.
Roll dough out onto flat surface dusted with Gluten Free All Purpose flour. Using a 3" diameter cookie cutter, cut as many cookies as you can out of the dough. Place cookie on ungreased cookie sheet. Coat cookie with evaporated milk. Add 1 tsp raisin mixture to middle of cookie. Place another cookie on top of the raisin mixture, press edges to seal. Pierce the top cookie so as to vent.
Bake @ 375 F. for approximately 10-12 minutes. Makes 3 dozen
Serving Size: Makes 3 dozen cookies 3" in diameter each