Raisin Filled Cookies 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.

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.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

OLD-FASHIONED RAISIN COOKIES

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.

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).

FAMILY FAVORITE RAISIN-FILLED COOKIES

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.

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.

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 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.

RAISIN FILLED COOKIES - ZCMI RECIPE

Steps:

• For dough:.
• Cream together shortening and sugars.
• Add eggs, one at a time. Beating well after each addition.
• Stir in water.
• In a small bowl, mix flour, salt and soda.
• Add wet ingredients, mixing well.
• Divide dough into four parts.
• Roll each section into a 2 inch thick log.
• Wrap in plastic wrap or wax paper.
• Chill for several hours or overnight.
• For Filling:.
• Combine ingredients for filling in a saucepan.
• Stir and heat to boiling.
• Cook until thickened - then cool.
• Heat oven to 375 degrees.
• Using one roll of dough at a time, cut dough into 1/4 inch thick slices.
• Lay slices on a greased baking sheet, leaving ample space between cookies.
• Place a teaspoon of filling on dough.
• Place another slice of dough on top, dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork.
• Bake 15 minutes or until lightly browned.
• Cool on rack, cookies freeze well.

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.

GRANDMOTHER BOWER'S RAISIN FILLED COOKIES

Steps:

• For Cookies: sift together first four ingredients. Cream shortening. Add sugars gradually then eggs and vanilla. Combine dry and creamed mixture. Shape into two large rolls, wrap in wax paper and refrigerate. When firm, preheat oven to 400 degrees. Cut cookie dough into thin slices. Cut an inch long slice in the center of half of the slices. Place whole cookies on ungreased cookie sheets. Add 1/2 teaspoon of filling and cover with sliced tops. Seal edges. Bake at 400 degrees for 5 - 8 minutes. For filling: put rasins in a 1 1/2 or 2 quart saucepan. Cover with 1/2 inch of water. Add lemon juice and sugar. Bring to a boil and thicken with corn starch to a pudding consistancy. Cool before using.