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Ingredients:
1 cup
California raisins
1/2 cup firmly packed brown sugar
1/2 teaspoon grated orange peel
1 (18 ounce) package refrigerated sugar cookies
3 tablespoons mini chocolate chips
Direction:
Combine
raisins, 1/2 cup water, brown sugar and orange peel in small saucepan.
Bring to a boil. Cook over low heat 11 to 13 minutes or until raisins are
plump and tender and liquid is absorbed. Stir frequently to prevent burning.
Cool 30 minutes. Meanwhile freeze cookie dough 30 minutes.
Heat
oven to 350° F. Cut dough in half; return one half to freezer. Cut remaining
half of dough into 16 (1/4-inch) slices. Place 8 slices on large cookie sheet
3 inches apart. With floured hands, pat dough to 2-1/2-inch rounds. In the
center of each round, place 1/2 teaspoon chocolate chips and a rounded
teaspoon of raisin mixture. On floured surface, pat remaining dough slices
into 2-1/2-inch rounds. Place over filling. Press around all edges with
floured fork to seal.
Bake
at 350° F. for 13 to 15 minutes or until golden brown. Let cool 1 minute.
Remove from cookie sheet. Cool.
Repeat
with remaining half of ingredients while first pan of cookies is baking. Bake
as directed.
Prep
Time: 40 minutes
Cook and Bake Time: 11 to 13 minutes plus 13 to 15 minutes
Cool Time: 15 minutes
16
servings (16 cookies)
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