RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED RAISIN COOKIES
"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Brenden of Salem, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.
Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 135mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY FILLED COOKIES
Here is a very good filled cookies for all you cranberry lovers! I really love this little berry. It makes Holidays extra nice and it can also make your cookies extra yummy too. This recipe comes from my favorite cook book on Cranberries called "Wisconsin Cranberry Growers FAvorite Recipes". Recipe is from Sylvia Delong, A special Thanks to Sylvia for a wonderful recipe! The amount of cookies will depend on how big you make your cut outs. Enjoy!
Provided by michEgan
Categories Dessert
Time 25m
Yield 15-18 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
- Cookie:.
- Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
- Bake 350 degrees until cookies are brown about 10 to 15 minutes.
- OPTIONAL, drizzle a powdered sugar glaze on top of cookie.
Nutrition Facts : Calories 252.7, Fat 7, SaturatedFat 4.2, Cholesterol 31.5, Sodium 217.9, Carbohydrate 44.4, Fiber 1, Sugar 23.7, Protein 3.4
RAISIN-CRANBERRY FILLED COOKIES
Steps:
- Dough: At medium speed, cream white and brown sugar w/ butter about 5 minutes, scraping sides of bowl. In a separate bowl whisk until well blended, eggs, water, and vanilla. Add egg mixture to sugar mixture,mix at medium speed until blended. In separate bowl combine flour & baking powder. With mixer at low speed, add flour mixture in thirds until just blended, scraping sides & bottom of bowl as needed. Place dough on plastic wrap and mold into loaf shape. Place in freezer and for 45- 60 minutes. When filling has cooled cut off a piece of dough, not more than 1/4 of the loaf. Place on floured surface. Put the rest of the dough in refrigerator.(not freezer) Flour dough on both sides, pat lightly into a thick circle. Roll with floured rolling pin to 1/8 to 1/4 inch thickness. Cut into 3 inch circles. Put a teaspoon of filling in center of circle. Fold cookie gently over filling, sealing edge with your finger...back and forth until cookie is sealed. I found that putting the cookie in my left hand and crimping edge with my right hand worked well. Be careful not to heat the dough up too much, it needs to be cold. Place cookies on cookie sheet about 1 1/2 inches apart. Repeat procedure with the rest of the dough, 1/4 at a time. Bake in 350 degree for 7 minutes. Turn cookie sheets & rotate sheets on oven racks, top to bottom. Bake another 7 minutes. Keep checking cookies and bake until lightly browned on bottom and sand colored on top. Cool on racks. Keep dough chilled while baking filled cookies. Filling: Combine raisins, cranberries and water in bowl of food processor. Whiz, intermittently, until fruits are medium to finely chopped.(not too much...you don't want mush!) Put in medium size, heavy saucepan. Add sugar, flour & orange peel. Bring to boil, lower heat & simmer until nicely thickened. (this will also thicken some as it cools)Cool mixture.
FAMILY FAVORITE RAISIN-FILLED COOKIES
These are a childhood favorite, passed down from my grandmother and great-grandmother.
Provided by joeyc
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 1/2 cups flour, 1 cup sugar, cream of tartar, and baking soda together in a bowl. Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass.
- Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin mixture into center of a cookie round and top with another round. Use a fork to crimp the edges together to make little pies. Place cookies onto a baking sheet.
- Bake in the preheated oven until cookies are lightly golden brown, about 11 minutes. Watch carefully to prevent burning.
- Gather cut scraps of dough, gently form into a ball, and roll out again. Repeat steps as before until all dough and filling are used up.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 38 g, Cholesterol 8.2 mg, Fat 4.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 59.5 mg, Sugar 21 g
OATMEAL COOKIES WITH RAISINS AND CRANBERRIES
I adapted this recipe for my husband who adores oatmeal cookies. I added dried cranberries and chopped nuts to make them a little healthier. I used a scoop to make them today and I ended up with 43 cookies instead of 48. When I used a tablespoon, I ended up with 48 cookies.
Provided by dawnie2u
Categories Dessert
Time 1h10m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Beat together butter and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Cool 1 minute on cookie sheet; remove to wire rack.
- Makes about 4 dozen.
- Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
COCONUT-CRANBERRY COOKIES
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.
- Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.
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