Raisin Peek-A-Boo Cookies

By Amelia Hyde, Fourth Place, 2011 Pastry Chicago Amateur/Student Cookie Competition
Candied raisins peek out of chocolate drizzled holiday cookies.
  • Yields 1 1/2 dozen sandwich cookies
  • Details

    • Serving Size: 1 filled cookie, 2.5 ounces



      • 3/4 cup chopped California natural raisins
      • 1/2 cup chopped California golden raisins
      • 1/4 cup California Zante currants
      • 1/2 teaspoon grated orange zest
      • 1/2 cup orange juice
      • 1/4 cup sugar
      • Pinch of salt

      Cookie Dough

      • 1 cup unsalted butter
      • 1 cup sugar
      • 1 egg
      • 1 1/2 teaspoons vanilla extract
      • 3 cups all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt


      • 1/4 cup dark chocolate chips
      • 1/2 teaspoon vegetable oil



      Measure ingredients into 1-quart saucepan; heat and stir until sugar dissolves and no liquid remains. Set aside to cool


      Cream butter and sugar together until light and fluffy, about 2 minutes in electric mixer fitted with paddle. Add egg, and then, vanilla, beating after each addition. Measure flour, baking powder and salt, into another separate bowl and stir together well. Add flour mixture to creamed mixture, a tablespoon at a time, and mix after each addition until well blended. Divide in half and flatten into disks. Place each half between 2 large sheets of wax or parchment paper, and roll out to a scant 1/4-inch thick. Arrange on baking sheet and chill until firm, about 20 to 30 minutes.

      Position rack in upper one-third of oven and preheat to 350°F. Gently peel away and discard top sheet of paper from one disk of dough, and cut into rounds with 3-inch round or fluted cookie cutter. Remove from paper and transfer to cookie sheet, arranging 1 inch apart. Repeat with second disk of dough, cutting the same number of 3-inch rounds as before, except, with 1-inch round cutter, cut out center from each of these rounds. Remove from paper and arrange on top of first rounds; press lightly to seal edges together. Repeat for all rounds. Bake at 350°F for 20 minutes or until light golden. Cool.


      Turn dark chocolate chips and oil into small microwavable bowl and heat on low, stirring every 30 seconds until melted. Drizzle over cool cookies. When drizzle has set, divide and spoon raisin mixture into center of cookies. Store cookies in an air tight container for up to a week.

      Note: Plugrá European-Style Butter, Nielsen Massey Vanilla Extract, and King Arthur All-Purpose Flour, available at Whole Foods highly recommended.

      Nutrition Facts Per Serving

      Calories 280 (37% from fat); Total Fat 12g (sat 7g, mono 3g, poly 1g, trans 0g ); Cholesterol 40mg; Protein 3g; Carbohydrate 42g; (Dietary Fiber 1g; Sugars 22g; ); Iron 1mg; Sodium 80mg; Calcium 16mg; Potassium 147mg

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