Raisin Filled Cookies Made As Cookie Bars Recipes

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.

RAISIN FILLED COOKIES - MADE AS COOKIE BARS

Steps:

• Prepare the filling before the dough so that it can cool down before being used.
• To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a simmer for 10 minutes.
• Mix together the cinnamon, brown sugar and corn starch until well combined.
• Add slowly to the boiling raisin mixture, stirring constantly.
• Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
• Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it ever few minutes before using it to fill the cookie bars.
• Cream the butter, vanilla and sugar well.
• Beat in the egg.
• Sift together the flour and baking powder and fold into the creamed mixture until a soft dough forms.
• Divide the dough into 2 equal portions.
• Line a 9x9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out onto a cookie sheet, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.
• Lightly grease the 9x9 inch baking pan and line it with parchment paper for easy removal of the cookie bars when they are baked.
• Press the other half of the dough evenly into the bottom of the parchment lined pan. I use the back of a tablespoon to smooth it out evenly.
• Spread the raisin filling evenly over the base layer.
• Take the dough square from the fridge and flip it onto the filling layer. Peel off the plastic wrap and press down lightly on the dough with the backs of your fingers to release any air pockets trapped under the dough.
• Bake in a preheated 350 degree oven for 25-35 minutes until lightly golden brown on top.
• Cool completely before cutting into squares or bars.

CLEO'S RAISIN FILLED COOKIE BARS

Steps:

• Cook filling ingredients in a saucepan over low heat until thick, about five minutes.
• Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs.
• Press half of mix into a 9 X 13" pan.
• Spread on raisin filling.
• Pat on remain crumb mixture to cover all the filling.
• Bake at 400° for 20 to 25 minutes.
• Cool and cut into bars.

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.