Raisin Filled Cookies
This is one of those recipes from yesteryear! Hope you enjoy.
Blue Ribbon Recipe
What a delightful treat! Raisins never tasted so good as they do in these soft, pleasantly sweet cookies. The Test Kitchen
2 cgranulated sugar
1 tspvanilla extract
1 tspbaking soda
1 tspbaking powder
3 1/2 cflour
1 3/4 craisins
1/2 cgranulated sugar
1/2 tspvanilla extract
How to Make Raisin Filled Cookies
- COOKIE DOUGH:
Sift flour, baking soda and baking powder together and set aside.
Cream sugar and butter. Add eggs, milk and vanilla.
- Add sifted dry ingredients. You may have to add up to 4 cups of flour to get a workable dough.
- Chill dough
- 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.
- 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.
- Bake at 350 degrees until lightly brown. Cool
- RAISIN FILIING:
Boil raisins in water for 5-10 minutes. Add sugar and vanilla.
- Combine dry ingredients and slowing stir into boiling raisins. Stir and cook until thickened.
COOL BEFORE PLACING BETEEN LAYERS OF COOKIE DOUGH
- TIP: These cookies are rich. You can also fold a single circle in half to create a half moon to create a smaller cookie.