• 2 Cups cake flour
  • 21/2 Cups whole wheat flour
  • 2 Teaspoons baking powder
  • 1/2 Tablespoon salt
  • 2 Cups butter
  • 1 Cup brown sugar
  • 1 Cup granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract


Preheat oven to 300ºF.  Cream sugars, butter, salt and vanilla. Incorporate first egg and mix well, then add second egg and mix well.  Sift flours and baking powder and add to the batter.  Mix until well combined.  Blend raisins and rum in a food processor, set aside.  Form bottom of cookie with about 6 tablespoons of dough.  Place bottom cookie pieces on a parchment lined sheet pan.  Press down with your thumb to make a small well in the center of the cookie.  Do not press too hard or the cookie will fall apart.  Fill with 2 teaspoons of raisin filling.  Top with approximately 3 tablespoons of cookie dough, seal edges.  Sprinkle top with Turbinado sugar or coarse sugar as needed.  Bake at 300ºF until edges are brown, approximately 10 – 12 minutes.  Cool on rack.


  • 3 Cups California raisins
  • 31/2 Tablespoons Rum
  • 1/2 Cup Turbinado sugar; as needed for sprinkling

Nutrition Facts Per Serving

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