Raisin Filled Cookies

Elaine Laskowski


These are just fabulous cookies. Moist and tender and just delicious. This is a great recipe for raisin lovers. They remind me of the cookies my Father used to buy in a little bakery near where he worked. I have tried many raisin filled cookie recipes, but this is the "Bomb". You'll just love them.


★★★★★ 1 vote

2 Hr
10 Min


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1 c
brown sugar
1 c
1 c
butter, softened
2 Tbsp
5 c
1 tsp
baking powder
1 tsp
baking soda
1/4 tsp
1/2 tsp
3 Tbsp


1 Tbsp
3 Tbsp
1 c
packed brown sugar
2 c
boiling water
1 1/2 c
seedless raisins

How to Make Raisin Filled Cookies


  • 1First make the filling so it can cool. Combine in a saucepan the cornstarch, flour and brown sugar. Add the boiling water, stirring constantly to make a smooth mixture. Add the raisins and stir, cooking until mixture comes to a boil and thickens, about 3 minutes. Set aside to cool.
  • 2Make the dough. In a large bowl, cream the both sugars with the butter. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix it in. Combine the flour, baking powder, baking soda, nutmeg and salt. Add the dry ingredients alternately with the buttermilk into the creamed mixture. Mix well. Wrap in plastic wrap and chill for at least an hour or so. This will make it easier to roll out and cut the dough.
  • 3On a floured surface, roll the dough out and cut into 3" circles. I put the circles on an ungreased cookie sheet to fill them so I don't have to move them once they are filled. Place 2 teaspoons of raisin filling on half the circles and cover with the another circle. Seal the edges really well to keep the filling from baking out and cut a slit in the top circle for the steam to escape. Bake at 350 degrees for 10-13 minutes or until lightly browned.

Printable Recipe Card

About Raisin Filled Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: Eastern European

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