Preparation

1 Combine raisins, 1/2 cup water,brown sugar and orange peel in small saucepan. Bring to a boil. Cook over low heat

2 11 to 13 minutes or until raisins are plump and tender and liquid is absorbed.

3 Stir frequently to prevent burning. Cool 30 minutes. Meanwhile freeze cookie dough 30 minutes.

4 Heat oven to 350°F. Cut dough in half; return one half to freezer. Cut remaining half of dough into 32 very thin slices

5 Place 16 slices on large cookie sheet 3 inches apart. With floured hands, pat dough to 1 3/4-inch rounds. In the center of each round, place 1/4 teaspoon chocolate chips and a rounded 1/2 teaspoon of raisin mixture.

6 On floured surface, pat remaining dough slices into 1 3/4-inch rounds. Place over filling. Press around all edges with floured fork to seal.

7 Bake at 350°F for 13 to 15 minutes or until golden brown. Let cool 1 minute. Remove from cookie sheet. Cool.

8 Repeat with remaining half of ingredients while first pan of cookies is baking. Bake as directed.

Source: California Raisin Marketing Board