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Recipe for Old-Fashioned Raisin-Filled Cookies | Almanac.com

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Old-Fashioned Raisin-Filled Cookies

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 3 dozen.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Cook
Sources
Yankee Magazine's Great New England Recipes
November 12, 2021
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These delicious yet not overly sweet cookies are perfect for bringing to a cookie swap, sticking in a lunchbox for a special treat, or enjoying with a cup of tea. Just be sure to label them properly—no one likes to be surprised by raisins in place of chocolate!

Filling:

Ingredients
2 cups chopped raisins
2/3 cup sugar
1 tablespoon lemon juice
1 tablespoon butter
Instructions

In a pan over medium heat, cook raisins, sugar, and 2/3 cup of water for 10 to 15 minutes, or until thick, stirring occasionally. Remove from heat and stir in lemon juice and butter. Let cool while preparing dough.

Dough:

Ingredients
1 cup sugar
1 cup (2 sticks) butter
1 egg, beaten
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
2 teaspoons vanilla extract
Instructions

Preheat oven to 350°F.

In a bowl, cream sugar and butter together until fluffy. Add egg and mix well.

In a separate bowl, combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla. Roll out 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 for 10 to 15 minutes, or until golden brown.

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Comments

Bonita Wheeler (not verified)

3 months 1 week ago

nothing in the filling to thicken it. Recipe only made 14 cookies. Had lots of filling left over.

James brant (not verified)

1 year 5 months ago

I just love this dough. I use it for all my filled cookies. I just add a spoon of love to my cookies. Thank you for the recipe.

Diane (not verified)

1 year 5 months ago

These look delicious. They look more like a soft cookie than a harder biscuit cookie.

catherine austin (not verified)

1 year 5 months ago

My mother made a version of this cookie, the filling had raisins , dates and figs, depending on what was around. She put a mound of filling on the base and draped the top over it, stretching and pinching it to fit. She called them Mexican Hats.

Robin (not verified)

2 years 5 months ago

Half and half is half milk and half cream.

Susan (not verified)

3 years 5 months ago

Melbourne is my home city .Australia. All purpose flour is plain and a stick of butter is 4ozs. I'm going to make these delicious sounding biscuits. Enjoy. This site has amazing receipes. Sue.

John Pellegrini (not verified)

3 years 5 months ago

Hi,I live in Australia and would like to know our equivelent of your product,s half& half milk &all purpose flour