RAISIN FILLED COOKIES
What a delightful treat! Raisins never tasted so good as they do in these soft, pleasantly sweet cookies.
Provided by Barb Wandrey
Categories Cookies
Number Of Ingredients 17
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.
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED CHRISTMAS RAISIN DELIGHTS
This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies
Provided by Holly
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 17
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.
Nutrition Facts : Calories 345 calories, Carbohydrate 62 g, Cholesterol 39.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 249.8 mg, Sugar 39 g
OLD-FASHIONED RAISIN-FILLED COOKIES
Lovely on a cookie platter - gone first, you'll see. Truly old-fashioned delicious flavor. From the Old Farmer's Almanac recipes.
Provided by Busters friend
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 13
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).
DELICIOUS RAISIN-FILLED COOKIES
These cookies are my husband's favorite and are a must-have on four-wheeling trips because his grandma used to bring an ice-cream bucket full of them when they went out for a ride in the hills. I've tried other recipes I found on line, and they weren't what he remembered, so I finally tracked down Grandmas recipe and it's great. The vinegar in the filling gives it a tang rather than syrupy sweetness, and the cookie crisps up nicely.
Provided by cathe.runyan
Categories Dessert
Time 1h20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 188.1, Fat 7.9, SaturatedFat 2.4, Cholesterol 11.9, Sodium 64.7, Carbohydrate 28.3, Fiber 0.7, Sugar 16.1, Protein 2
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
GRANDMA'S RAISIN FILLED COOKIES
My Grandmother always had these on hand whenever we would come to visit. We always gobbled them up. I never truly appreciated them tho, until I finally was given the recipe and realized the TIME that went into them. I recommend making the filling one day and the cookies the next.. just saves you that much time. I also like to just underbake a hair... I'll probably be strung and hung for sharing her recipe..:)
Provided by podapo
Categories Dessert
Time 2h10m
Yield 36-42 cookies
Number Of Ingredients 13
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.
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FILLED RAISIN COOKIES - BROWN EYED BAKER
From browneyedbaker.com
4/5 (55)Total Time 1 hr 45 minsCategory SnackCalories 231 per serving
- Make the Dough: Cream together the sugar and margarine on medium speed until light and fluffy. Reduce the mixer speed to low and add the salt, eggs, flour and milk. Continue to mix until just about all of the flour is incorporated. Add the baking powder, baking soda and vanilla extract and mix to combine. The dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
- Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes. Cool to room temperature before using.
- Assemble and Bake the Cookies: Preheat oven to 400 degrees F. Line three baking sheets with parchment paper or a silicone baking mat.
- Using about 1/3 of the dough at a time, roll out the dough on a well-floured surface to about 1/8-inch thickness. (The dough is very soft and sticky, so use as much flour as necessary to roll it out without it sticking.) Cut the dough into rounds (I used a 2¾-inch cookie cutter). Place one on prepared baking sheet, spoon 1 to 2 tablespoons of the raisin filling onto the circle and then top with another round of dough. Just lay the circle on top of the filling; there is no need to seal them shut, as they will do so while baking. Repeat with remaining dough and filling.
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