Best 10 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.

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 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:

• 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.

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.

LEMON RAISIN FILLED COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. , For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and zest. Cool. , Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)

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.

MY GRANDMA'S (BEULAH PATTON) RAISIN FILLED COOKIES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Make Filling: 2 cups raisins covered with 1 inch of water. Cook for 15 minutes. Then add: 1 cup sugar 2 tablespoons plain flour or 1 tablespoon cornstarch Stir until thickened and remove from heat to cool.
• 3. Mix ingredients for cookie dough while raisin filling is cooling.
• 4. Roll out dough and cut out cookies with a biscuit cutter, a clean empty vegetable can, a jar or drinking cup (depending on how big you want your cookies). Spoon 1 tsp to 1 tbsp filling(depending on the size of your cookie)onto center of cookies and top with another cookie that has a slit cut in the center for steam to escape. Seal the cookies around the edges. Bake in 350° oven until golden brown.

RAISIN-FILLED CHRISTMAS COOKIES

Steps:

• Prepare dough the day ahead: Cream together sugar, butter, sour cream, eggs and vanilla. Sift together and slowly add to the above mixture: baking powder, nutmeg, salt & flour. Mix until well formed and not too sticky or dry. Divide into four batches for easier rolling. Refridgerate. The next day; Make filling by combining all filling ingredients together and placing on stove until cooked and thickened. Takes about 40 minutes. Strain out pure liquid (Great over vanilla ice cream or yogert later.) Let cool until warm enough to touch. Assembly: Bring dough to room temperature for easier rolling. Roll-out dough and cut into circles, maybe 1/4" thick. Place on greased baking sheet. Place about 1 Tbsp. of raisin mixture on each circle. More raisins are better. Place another circle on top and press edges to contain raisin mixture. The tops are nice thinner than the bottoms. Bake until brown in 350 degree oven.

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.