Gluten Free Raisin Filled Cookie Recipe
An old fashioned cookie recipe that never never gets old: these gluten free raisin filled cookies are a true delight!
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Servings: 3 dozen cookies
Ingredients
cookie:
- ½ cup shortening I like Spectrum Palm Oil Shortening
- 1 cup granulated cane sugar
- 2 large eggs
- 3 Tbs. cream coconut cream or liquid non-dairy creamer (soy or coconut)
- 1 tsp. pure vanilla extract
- 3 cups 405 grams gfJules® All Purpose Gluten Free Flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cream of tartar
- milk dairy or non-dairy to brush on tops before baking
raisin filling:
- 1 Tbs. butter or non-dairy alternative Earth Balance® Buttery Sticks
- 3/4 cup cane sugar
- 3/4 cup water
- 1 tsp. lemon juice
- 2 cup raisins or may use dates and figs
- 3 Tbs. gfJules® All Purpose Gluten Free Flour
Instructions
- (Dough) Using an electric mixer, cream shortening and sugar together until light and fluffy (around 3 minutes). Beat in eggs, cream and vanilla.
- In a separate bowl, whisk together dry ingredients: gfJules® Flour, baking soda, salt and cream of tartar. Gradually stir this dry mixture in with the wet ingredients and beat until totally integrated.
- Cover and chill until dough is cold and no longer sticky, at least 2 hours. Set dough out for a few minutes before trying to roll it out
- (Filling) Melt butter in a medium saucepan over medium heat. Stir in sugar, water and lemon juice. Once combined, add raisins and gfJules™ Flour, cooking until thickened to the consistency of thick pie filling. Set aside to cool.
- (Cookie) Preheat oven to 400° F (static). Lightly dust a clean counter or pastry mat with gfJules™ All Purpose Flour. Roll ½ of the cold dough out very thinly, to a thickness of 1/8 inch.
- Cut 3-inch round cookies with a cutter and lay half of the rounds on a parchment-lined cookie sheet. Lightly brush the edges with water or milk, then lay a teaspoon-sized dollop of filling in the center of each round on the sheet.
- The filling should be mounded in the middle and not extend to the edges to allow room to seal each cookie. Lay another round on top of each filled round and press to seal the edges.
- Using a fork, press the tines around each edge as well. Brush the tops of the cookies with milk to help them brown slightly. Bake for 8-10 minutes, or until lightly browned.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.