Cut dough in half; return one half to freezer. Cut remaining half of dough into 32 very thin slices.
Place 16 slices on large cookie sheet 3 inches apart. With floured hands, pat dough to 1 3/4-inch rounds.
In the center of each round, place 1/4 teaspoon chocolate chips and a rounded 1/2 teaspoon of raisin mixture.
On floured surface, pat remaining dough slices into 1 3/4-inch rounds. Place over filling. Press around all edges with floured fork to seal.
Bake at 350°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.