raisin filled cookies

Name: Raisin Filled Cookies
Prep time: 2 h
Cook time: 10 min
Cuisine: Eastern European
Ingredients: 1 cup(s) brown sugar; 1 cup(s) sugar; 1 cup(s) butter, softened; 3 - eggs; 2 tablespoon(s) vanilla; 5 cup(s) flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) nutmeg; 1/2 teaspoon(s) salt; 3 tablespoon(s) buttermilk; ## RAISIN FILLING:; 1 tablespoon(s) cornstarch; 3 tablespoon(s) flour; 1 cup(s) packed brown sugar; 2 cup(s) boiling water; 1 1/2 cup(s) seedless raisins

(1 RATING)

123 Pinches 1 Photo

Elaine Laskowski

Plymouth, PA

Updated on Oct 14, 2012

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.

Rate

These are amazing cookies. A real old fashioned flavor and look. They look like your Grandma made them.

prep time 2 Hr

cook time 10 Min

method Bake

yield lots

Ingredients

1 cup brown sugar
1 cup sugar
1 cup butter, softened
3 - eggs
2 tablespoons vanilla
5 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk
RAISIN FILLING:
1 tablespoon cornstarch
3 tablespoons flour
1 cup packed brown sugar
2 cups boiling water
1 1/2 cups seedless raisins

How To Make raisin filled cookies

Step 1

First 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.

Step 2

Make 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.
Step 3

On 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.
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