Another Baking night

I shouldn't read mystery novels with recipes in them, but I do for an escape. They get me in trouble because I find recipes I have to try. Being a GF cook makes it interesting every time. Here is my GF variation on a recipe I found. The flax meal acts like a binding agent, plus adding extra fiber and omega 3 fatty acids that we all need more of. These taste a little like raisin filled cookies without all the work.

Raisin Drop Cookies
Preheat oven to 350 degrees
2 cups raisins
1 1/2 cups water
3 1/2 cups gluten free flour mix
3/4 cup freshly ground flax meal (I used golden flax for the lighter color)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp xanthan gum
1 packet unflavored gelatin
1 cup softened butter
1 cup sugar
3 eggs
1 tsp vanilla extract
1 tsp rum extract (optional)
Sugar for rolling cookies (about ½ cup)

Put raisins and water in saucepan and simmer until all the water is absorbed. Cool until room temperature.
Mix flour, meal and dry ingredients in a bowl and set aside.
Cream butter and sugar until light and fluffy. Add the eggs one at a time, creaming after each addition. At very low speed, or mixing by hand, mix in raisins and extracts.
Add flour mixture slowly, mixing gently until well blended.

Drop dough by teaspoon or tablespoon (I use my small ice cream scoop) into a small bowl of sugar. Roll the dough around in the sugar by shaking the bowl. Carefully lift the dough balls onto a lightly greased cookie sheet.
Bake at 350 for 9 minutes or until just beginning to brown around edges.
Let cool on cookie sheet for 10 minutes to let them set up.

Makes about 3 dozen cookies

For non-GF people-use all-purpose flour, omit xanthan gum, flax meal, gelatin and follow above directions.