Italian Date Raisin Filled Cookie Recipes

DATE FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
• Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
• On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
• Bake 15 minutes in the preheated oven, or until browned.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

COUSIN LUISA'S ITALIAN DATE COOKIES RECIPE - (3.9/5)

Steps:

• In mixer, combine 5 eggs with sugar. Add baking powder, cocoa and on low speed, add chocolate chips, dates and nuts. Lastly, add flour. Line a rimmed baking sheet with parchment paper and spread dough evenly wetting the spatula with milk to make the spreading easier. Bake at 350° F until dough springs back, about 15-18 minutes. While warm, cut into biscotti slices and roll in confectioner's sugar.

ITALIAN FIG COOKIES I

Steps:

• To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
• To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.

ITALIAN DATE RAISIN FILLED COOKIE

Steps:

• Cream shortening and sugar; add eggs.
• Sift flour, baking powder, and salt together.
• Add milk and vanilla.
• Mix well; roll out dough 1/4 inch thick.
• Cut with a round cutter.
• Place on cookie sheet.
• Brush top of cookie with egg white.
• Top with filling.
• Bake at 400 degrees Fahrenheit for 15 minutes.
• FILLING:.
• Grind raisins, dates and candied cherries in a food processer.
• Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.

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.

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

RAISIN SQUARES ITALIAN BAKERY STYLE

Steps:

• Wash raisins.
• Add to the boiling water on low heat in saucepot.
• Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
• Remove from heat and let cool well.
• Crust:.
• Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
• Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
• Add in liquid and just combine to make a ball of pastry.
• Divide pastry into two .
• Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
• Spread on cooled raisin filling, or canned apple filling.
• Roll second half of dough, and place nicely on the top, sealing edges.
• Prick all over top with a fork and brush with more cream.
• Sprinkle with granulated fine or coarse sugar over evenly.
• Bake 350° for 25 minutes until golden.

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).

ITALIAN CHRISTMAS COOKIES (FILLED)

Steps:

• Sift together flours and salt.
• Cut shortening into flour mixture.
• Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
• Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
• Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
• Place a tablespoonful of filling on one side of each circle.
• Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
• Prick the top of all assembled cookies with a fork to vent.
• Bake at 400F for 7-10 minutes, until just turning golden.
• Let cool.
• Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.