Appeal to celiac customers or those with gluten sensitivities with this formula for raisin newtons that uses oat flour.
Briefly mix the butter and sugar in a planetary mixer fitted with a paddle attachment.
Add the egg yolks and vanilla extract; mix until combined.
Add the flour and salt; mix on low until combined.
Place the dough onto a well-floured surface and flatten into a rectangle. Chill for 1 hour.
Sheet the dough to 1/4-in thickness. Chill for 20 minutes.
Cut the dough into 5-in.-wide strips and measure out 3.5 ozs. (100 g) of raisin paste per 12 ins. of length.
Use a pastry bag to pipe a 1/2-in.-wide line down the center of each strip. Fold the dough carefully to the center, avoiding air pockets and roll into a uniform log.
Place the dough seam-side down on prepared sheet pans. Flatten the top to create a rectangle.
Bake for 15 to 20 minutes at 325°F.
Cool completely and cut into squares or diamonds.
Yield: 50 newtons