food: Fruit Filled Cookies

Let's be honest, I'm writing this post because I couldn't pin these cookies from their original location to Pinterest (no picture). And yes they are just that good!  A bakery I worked for made raisin filled cookies.  They were perfect.  Crisp flaky cookie crust with yummy spiced raisin insides.  I've been craving these raisin filled cookies.  

Last Sunday I made Million Dollar Cookies (which weren't that good) AND they sent me into a downward carb spiral.  No GOOD!  This week I made this: 

SUGAR Free, Fruit Filled Cookies.  YUM!  

Recipe adapted from here

PASTRY:

1C flour
1/2 C Crisco shortening
1/4 C sour cream
4 oz. cream cheese
1/8 TSP salt

1/4 TSP Agave Syrup (optional)

Zest of 1 lemon

FILLING:

8 oz. dried fruit (we did cherries but apricots and raisins would be really good too!) 
1/3 c. water

Filling: Cook fruit over low heat in water until thick. Let cool. While you prepare the cookie dough.

Blend cream cheese, sour cream, shortening and agave syrup. Add flour and salt; mix well. Blend in lemon zest.  Set in refrigerator until firm (30 minutes). Roll out the dough. Use a circle cookie cuter to cut out 80 circles (I know it's a lot). Line the pan with parchment and lay out 20 cookies.  Place a small dollop of filling in the center of each cookie (like 2 cherries small). Place another cookie on top.  Seal the two cookies together with fork along the outside.  Pierce the center of each cookie to let steam escape during cooking.   Bake at 375 degrees for 10 minutes or until top is brown.

Yield: 40 cookies