1/2 cup raisins
1 cup chopped golden chocolate
1 cup raisins
2 cups white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon vegetable oil
Sift together the raisins, chocolate, and raisins. Stir in the sugar and vanilla. Spread the raisins and chocolate mixture evenly into the greased cookie sheet.
Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes, or until a toothpick inserted into the center of the cookie sheet comes out clean. Cool completely.
Remove from cookie sheet to wire rack. Cool completely. Remove parchment paper and set aside. Press onto the cookie sheet with a piece of waxed paper. Roll out the buttery round cookie and cut out the cookies with a cookie cutter. Cut out 1/2 inch fluted cookies with a biscuit cutter and roll out with a bit of water to make sprinkles. Place sprinkles onto the cooled cookie sheet, making a small hole in the center of each cookie. Roll out. Place the cookies 2 inches apart onto a cookie sheet. Cover with waxed paper, leaving a 1 inch seam in the top.
Bake for 30 minutes in the preheated oven, then let cool completely.