gluten-free all-purpose flour blend<\/a> and the recipe should still work as written. Brands differ in their ingredients, so you may find that one works better than another or creates an easier-to-handle dough. If the dough softens too quickly for easy handling, just refrigerate it until it firms up again. Non-blended gluten-free options like oat flour or almond flour aren\u2019t ideal for this type of cookie.<\/p>\n","protected":false},"excerpt":{"rendered":"Our family has been making these flavorful cookies for years and years. 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Unlike in-season fruit raisins are a pantry staple, so you can whip up a batch any time you feel like it.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the cookie dough","text":"In a large bowl, cream the sugars and butter together. Add the eggs one at a time, beating well before going on to the next. Scrape down the bowl as necessary. Beat in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Cover the dough and refrigerate it until it\u2019s easy to handle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the raisin filling","text":"In a saucepan, combine the cornstarch, flour and brown sugar. Stir in the water to make a smooth mixture. Add the raisins, then bring the saucepan to a boil over medium heat. Cook and stir the filling mixture for 3 minutes, or until thickened. Set it aside to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the cookies","text":"On a lightly floured surface, roll out the dough to a thickness of 1\/8 inch. Cut the dough with a floured 3-inch round cookie cutter. Spoon 2 teaspoons of the cooled raisin filling onto half of the rounds, and top each one with another circle of dough. Pinch the edges together to seal them, and cut a small slit in the top, piecrust-fashion, for steam to escape.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Place the filled cookies 2 inches apart on ungreased baking sheets. Bake them at 350\u00b0F for 10 to 13 minutes, or until lightly browned. Remove the cookies from the pan to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_5.jpg?fit=700,1024"}],"recipeYield":"about 3-1\/2 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 351 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"245mg sodium","carbohydrateContent":"62g carbohydrate (37g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Andrew"},"reviewBody":"Cynthia and others, the vanilla extract amount was appropriate. With five cups of flour, this makes a lot of dough. Very good results; the cookie was a cross between a shortbread and pie crust in texture. I suggest working to keep the dough cool; keep half in the fridge while working with the other half. Definitely easier to work with when well-chilled.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Phyllis"},"reviewBody":"I use my mom\u2019s recipe for the dough. Unfortunately, she didn\u2019t write down how she did the raisins. My raisins get so thick and sticky so I\u2019m going to try this recipe. I also do dates. Could I follow this recipe and use dates?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LisaBailey"},"reviewBody":"Awesome cookie!....Easy and tasteful. Reminds my boyfriend of his mother's cookie, His favorite!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gommyof5"},"reviewBody":"My grandma's filled cookies were very much like these. They have been a family favorite for generations--especially with the men. In my dad's later years, I always baked\/made his favorite cookies, muffins and candies (at gift holidays) for him. The first time, I got this HUGE smile and hug for my gift to him. My sis said she shopped for something for months and all I had to do was make him his favorite sweets. I reminded her that the way to a man's heart is through his stomach!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kzdrowak820"},"reviewBody":"I normally don't like raisins, but these are amazing. You just can't beat the slight taste of nutmeg and satisfying filling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Busy Lizzy","givenName":"Busy","familyName":"Lizzy"},"reviewBody":"I loved these cookies. I made them larger and doubled the raisin filling because my husband wanted a really big raisin cookie. They were easy to make and like every rolled cookie they do take a little time but well worth it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dee k","givenName":"Dee","familyName":"k"},"reviewBody":"This recipe comes from the Rebecca cook book..It is an old recipe & very good. My family loves them.The men seem to really like them.I am making some today to send to my son in OK. ! They R worth the time making them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrendaCessna"},"reviewBody":"This is wonderful recipe! My husband loves them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PANgreeneyes"},"reviewBody":"These cookies taste just like my grandma used to make. My husband and kids loved them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Restyer"},"reviewBody":"Just like grandma used to make","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gwashington1961"},"reviewBody":"This may be the 'Raisin Filling' referred to on the 'Basic Cookie Dough' recipe. In addition this is from the Raisin-Filled Cookies recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deannasnz"},"reviewBody":"An old favourite. They're delicious, and best of all they bring back happy memories of childhood. I first made these with my sister when I was 13; I think we ate the whole batch within two or three days.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6229","romance_copy_dek":"These raisin-filled cookies are ideal for anyone who loves a fruit-forward cookie. 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