This is my grandmother’s recipe, and was probably originally her grandmother’s recipe! I have such fond memories of the holiday cookie extravaganza at her house every year, and this was one of my favorites that only was made at Christmas-time. I hope you enjoy with your family as well!
- ½ cup shortening (Earth Balance Shortening Sticks)
- 1 cup granulated cane sugar
- 2 large eggs
- 3 Tbs. cream or liquid non-dairy creamer (soy or coconut)
- 1 tsp. gluten-free vanilla extract (Neilsen-Massey Madagascar Bourbon Vanilla)
- 3 cups Jules Gluten FreeTM All Purpose Flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cream of tartar
- 1 Tbs. butter or non-dairy alternative (Earth Balance Buttery Sticks)
- 3 Tbs. Jules Gluten FreeTM All Purpose Flour
- 2 cup raisins (may use dates and figs)
- 3/4 cup water
- 1 tsp. lemon juice
- 3/4 cup cane sugar
Using an electric mixer, cream shortening and sugar together until light and fluffy. Beat in eggs, cream and vanilla. In a separate bowl, whisk together dry ingredients: 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, at least 2 hours.
Stir butter and flour together in a medium saucepan over medium heat. Once combined, add remaining ingredients and stir occasionally, cooking until thickened to the consistency of thick pie filling. Set aside to cool.
Preheat oven to 400 F (static).
Lightly dust a clean counter or pastry mat with Jules Gluten FreeTM 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.
Yield: 3 dozen filled cookies.