Raisen filled Cookies

Raisen Filled Cookies

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Darla Schoenwald


I remember watching my father make these growing up. My brothers and I would wait till my dad would hand out the raw cookie dough that was leftover which was a huge treat for us. Everytime I make these cookies it brings me back to my childhood kitchen.


★★★★★ 1 vote

45 Min
15 Min



  • 2 c
    raisens (dark) covered with water
  • 1 c
  • 2 Tbsp

  • 1 c
  • 1/2 c
  • 1
  • 1/2 c
  • 3 1/2 c
  • 1 tsp
    baking soda
  • 1 tsp
    cream of tartar
  • 1 tsp

How to Make Raisen filled Cookies


  1. Raisen Filling: Cook raisens covered with the water and the sugar till the raisens are tender. Add the cornstarch till the raisens are thick and let cook.
  2. Cookie Batter: Cream sugar and shortening together. Add egg, vanilla and the milk till combined. Add flour, baking soda, and cream of tartar. On a floured surface roll out the dough and cut into disks. (my dad always use a water glass to cut out the cookies). Fill the center of the disks with a teaspoon of raisen mixture then place another disk of dough on top to cover then crimp the sides of the cookie to prevent leaking. Bake at 350 degrees for 10-12 minutes or until lightly golden brown. These cookies freeze exceptionally well.

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About Raisen filled Cookies

Course/Dish: Cookies

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