Raisin Filled Cookies

Barb Wandrey

By
@BWandrey

My dad's aunt made these for him as a child. I make them every year for his birthday.

This is one of those recipes from yesteryear! Hope you enjoy.


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Comments:

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a delightful treat! Raisins never tasted so good as they do in these soft, pleasantly sweet cookies.

Ingredients

COOKIE DOUGH

2 c
granulated sugar
1 c
butter
2
eggs
1/4 c
milk
1 tsp
vanilla extract
1 tsp
baking soda
1 tsp
baking powder
3 1/2 c
flour

RAISIN FILLING

1 3/4 c
raisins
3/4 c
water
1/2 c
granulated sugar
1/2 tsp
vanilla extract
pinch
nutmeg
pinch
salt
2 Tbsp
cornstarch

Directions Step-By-Step

1
COOKIE DOUGH:
Sift flour, baking soda and baking powder together and set aside.
Cream sugar and butter. Add eggs, milk and vanilla.
2
Add sifted dry ingredients. You may have to add up to 4 cups of flour to get a workable dough.
3
Chill dough
4
Roll chilled dough out on floured surface to desired thickness for each cookie. Cut with round cookie cutter. I use the pampered chef biscuit cutter.
5
Place cookie circles on sprayed baking pan. Add small amount of cooled raisin filling (see recipe below) to each cookie. Do NOT overfill or your cookies will leak while baking. Top with a remaining cookie cirle. Seal edges.
6
Bake at 350 degrees until lightly brown. Cool
7
RAISIN FILIING:
Boil raisins in water for 5-10 minutes. Add sugar and vanilla.
8
Combine dry ingredients and slowing stir into boiling raisins. Stir and cook until thickened.
COOL BEFORE PLACING BETEEN LAYERS OF COOKIE DOUGH
9
TIP: These cookies are rich. You can also fold a single circle in half to create a half moon to create a smaller cookie.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: American
Collection: Christmas Cookies
Hashtags: #raisins, #Cookies