Best 8 Lemon Raisin Filled Cookies Recipes

RAISIN FILLED COOKIES

Steps:

• Cover the ingredients with water and bring to a boil in a medium sauce pan. Then add 1/2 c. melted butter and 5 Tbsp. of flour to thicken. Once thick, remove mixture from heat and set aside to cool.
• Cream together the sugar, shortening, and eggs. Then mix in all the other ingredients.
• Roll out into Tbsp sized balls and flatten into rounds. Put down one round, add filling in the center, then top with another round and seal around the edges with finger tips. Bake at 400 degrees for about 8 minutes, or until light brown in color. Cool completely. (optional: sprinkle with a little cinnamon and sugar)

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.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

RAISIN FILLED COOKIES

Steps:

• Raisin filling:
• Put raisins in a pan and cover with water. Boil for 5 minutes.
• Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
• Set aside to cool while you make the cookie dough.
• Cookie Dough:
• Combine softened butter, shortening, vanilla, and sugar. Add in egg.
• Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
• Chill dough for about 10 to 15 minutes.
• Roll dough about 1/8 inch thick.
• Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
• Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
• Bake at 375 for 10 to 12 minutes or until very lightly browned.
• Glaze:
• When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
• Frost the tops of each cookie.

LEMON RAISIN CRISSCROSS COOKIES

Steps:

• Cream butter with sugar.
• Blend in egg and lemon extract.
• Sift together dry ingredients and add, mixing until a compact dough is formed.
• Stir in raisins.
• Roll in 1 inch balls.
• Place on lightly greased cookie sheet.
• Flatten with fork dipped in flour, making a crisscross pattern.
• Bake at 400 degrees for 8-10 minutes.

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).

RAISIN FILLED COOKIES

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.

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.