Filled Raisin Cookies Recipes

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

OLD-FASHIONED RAISIN-FILLED COOKIES

Steps:

• Filling:.
• Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
• Remove from heat and add lemon juice and butter.
• Let cool while preparing dough.
• Cookie Dough:.
• Cream sugar and butter; add egg and mix well.
• Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
• Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
• Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
• Bake at 350 degrees F until golden brown (10 to 15 minutes).

GRANDMA'S RAISIN FILLED COOKIES

Steps:

• Raisin Mixture: Soak raisins in hot water.
• When plumb and soft, drain water and grind.
• Put in saucepan and add sugar, salt, and water.
• Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
• Let come to boil, then set off to cool.
• Cookie: In large mixing bowl, cream together butter& sugar.
• Beat in eggs.
• Add milk and vanilla.
• Mix until well blended.
• Combine dry ingredients together and add to butter mixture.
• Roll out onto flour surface to about 1/4 inch thickness.
• Cut with round cutter.
• Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
• Top with another round cookie, pinch sides together.
• Bake@ 350 8-10 minutes or until just starting to brown.

RAISIN FILLED SPICE COOKIES

Steps:

• In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk.
• On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

DELICIOUS RAISIN-FILLED COOKIES

Steps:

• For filling, mix raisins, salt, sugar, nutmeg, and vinegar in a sauce pan. Put on to boil and when boiling, add cornstarch dissolved in water. After it comes to a full boil again, remove from heat and set aside to cool.
• For dough, cream the shortening, sugar, and eggs, and then add the salt, extract, milk, and nutmeg. Add enough flour (about 5 cups) to make the dough easy to handle.
• Roll dough on a floured surface to a thickness similar to pie crust (about 1/8 inch). Use a cookie cutter to cut circles about 3 inches across. Drop a teaspoon of filling on a circle and cover with another, pressing out all air and press around the edges to seal.
• Optional: Brush top surface with milk and sprinkle with granulated sugar.
• Place on a cookie sheet and bake at 350 F for 18-20 minutes.

RAISIN FILLED COOKIES

Steps:

• 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.