Raisin filled cookies are some of Santa’s favorite cookies at our house. I must tell you, my husband is very good at what he does, and when he was young, he and his mother would make raisin filled cookies.
My grandmother also made raisin filled cookies, so when we could not find his mothers recipe, we used my grandma’s recipe with a few changes.
I have never posted these before, because me and raisins are not besties.:) I love chocolate too much and that is just the way it is.
I did taste these cookies and they were pretty amazing as far as raisin cookies go. I do have a few kids that love raisins and so it was important to put their father’s favorite cookie recipe on the blog.
What Ingredients Do I Need For Raisin Filled Cookies?
Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):
Shortening or Butter
How Do I Make Raisin Filled Cookies?
Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):
- Mix all the filling ingredients together in a medium size pan; bring the mixture to a boil, and cook 3-4 minutes until mixture is thick, stirring as you do so.
- Allow the mixture to cool to lukewarm before adding to cookie. (Add according to cookie directions).
- In a mixer, cream together the butter and brown sugar.
- Stir in the beaten egg.
- Sift, and then measure the flour in a separate bowl.
- Add the baking powder, salt and baking soda, and then sift again.
- Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture.
- Next add the vanilla.
- The dough will be nice and soft.
- Roll the dough on a slightly floured counter top or board and cut into approximately 3″ circles.
- I like to roll a little thinner than a normal sugar cookie since you will have two together.
- Place 1 circle on a cookie or baking sheet.
- Put about 2-3 teaspoons of the lukewarm raisin filling in the center of the cookie.
- Over the top of the raisin filling, add another round circle made from cookie dough.
- Seal the edges with a fork, spoon or your fingers.
- Make a vent in the top of each cookie with a fork or knife.
- Bake in a 350 degrees oven for 20 minutes, or until the cookies are nice and brown.
Tips and Variations for Raisin Filled Cookies:
- Start by making the raisin filling first, that way it will be cool enough when you go to make your cookies.
- Cut with round cookie cutter or a canning jar ring. Drop a tablespoon of the filling in the center, and top with another cookie round.
- Crimp the edges with a fork by pressing the two rounds together to seal the filling inside.
- Puncture each cookie with a fork to allow steam to escape while baking. (Similar to empanadas!)
- Top your cookies with sliced almond by making a pretty design on top. You may also sprinkle some powdered sugar on top making a pretty design.
- Another thing you can do is to make mini pies. Use any of your favorite flavors in the center of the cookies!
How Do I Store, Freeze, and Reheat My Cookies?
- Store any cooled, leftover raisin-filled cookies in an airtight container or plastic bag at room temperature for up to five days.
- Freeze the raw dough and raisin filling separately for up to a month, or cooked (and cooled) cookies for the same amount of time.
- Reheat by letting the frozen dough and fruit filling thaw in the fridge overnight until they are thawed and ready to use.
Can I Use Another Dried Fruit Instead of Raisins?
- Yes! How about blueberries, cranberries or craisins, so many amazing choices.
- Another thing you can add would be pecans or walnuts!
More Delicious Cookies For You to Enjoy:
Serving Size 1
Amount Per Serving Calories 209Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 130mgCarbohydrates 40gFiber 1gSugar 23gProtein 3g