- 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
- 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 degrees 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 degrees 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.