Raisin-Filled Cookies
Total Time
Prep: 30 min. + chilling Bake: 10 min./batch
Yield
about 3-1/2 dozen
These raisin-filled cookies are ideal for anyone who loves a fruit-forward cookie. Unlike in-season fruit raisins are a pantry staple, so you can whip up a batch any time you feel like it.
Ingredients
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup butter, softened
- 3 large eggs
- 2 tablespoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 tablespoons buttermilk
- FILLING:
- 1 tablespoon cornstarch
- 3 tablespoons all-purpose flour
- 1 cup packed brown sugar
- 2 cups boiling water
- 1-1/2 cup seedless raisins
Directions
- 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.
Nutrition Facts
2 each: 351 calories, 10g fat (6g saturated fat), 54mg cholesterol, 245mg sodium, 62g carbohydrate (37g sugars, 1g fiber), 5g protein.
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Recipe Creator
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