{"id":121947,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/raisin-filled-cookies\/"},"modified":"2024-10-29T14:22:02","modified_gmt":"2024-10-29T19:22:02","slug":"raisin-filled-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/raisin-filled-cookies\/","title":{"rendered":"Raisin-Filled Cookies"},"content":{"rendered":"<p>Raisin-filled cookies are a great option when you want a cookie with a little something extra. Fruit-filled cookies are hardly a new idea, but raisins have advantages over other filling options. They\u2019re shelf-stable and can live in your pantry for months without spoiling, and they\u2019re readily available year-round. Cranking out a raisin filling for cookies is as simple as simmering them for a few minutes with sugar and thickeners. We have many other <a href=\"https:\/\/www.tasteofhome.com\/collection\/raisin-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/raisin-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">desserts with raisins<\/a>, but these stand out.<\/p>\n<h2>Ingredients for Raisin-Filled Cookies<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071109\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Brown sugar and granulated sugar:<\/strong> White and brown sugar both sweeten the cookie dough, and the brown sugar brings a pleasing added flavor. Brown sugar also sweetens the raisin filling.<\/li>\n<li><strong>Butter:<\/strong> The butter in this recipe is creamed with sugar to help lighten the cookie dough, and also adds its unmistakable flavor and richness.<\/li>\n<li><strong>Eggs:<\/strong> Natural emulsifiers in the egg yolks help the ingredients blend together more smoothly. The eggs\u2019 protein also contributes to the cookies\u2019 texture.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla brings a warm, sweet, familiar flavor to the cookies.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour combines with the sugars and butter to create the cookie dough, and it also acts as a thickener in the raisin filling.<\/li>\n<li><strong>Baking powder and soda:<\/strong> Baking powder and baking soda help make the cookies light and crisp, and the soda also aids in browning.<\/li>\n<li><strong>Nutmeg:<\/strong> A pinch of nutmeg gives the cookies a subtly aromatic flavor to complement the raisins.<\/li>\n<li><strong>Buttermilk:<\/strong> The modest quantity of buttermilk in the recipe helps make the cookie dough more pliable, adds flavor, and works with the baking soda to lighten the cookies.<\/li>\n<li><strong>Cornstarch:<\/strong> The combination of cornstarch and flour thickens the raisin filling.<\/li>\n<li><strong>Raisins:<\/strong> Raisins are a popular add-in for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oatmeal-raisin-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/oatmeal-raisin-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">oatmeal cookies<\/a>, but here their fruity sweetness plays a starring role. Boiling plumps the raisins, creating a moist filling to complement the delicate cookie exterior.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the cookie dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071110\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 2: Prepare the raisin filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071111\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 3: Assemble the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071112\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 4: Bake the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071113\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_5.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071116\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_7.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Raisin-Filled Cookie Variations<\/h2>\n<ul>\n<li><strong>Give the cookies an adult spin:<\/strong> The plumped raisins have plenty of flavor on their own, but there\u2019s room to dial things up. A splash of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rum\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rum\/\" data-module=\"content engagement\" data-position=\"embedded links\">rum<\/a>, brandy or bourbon extract added to the filling after it thickens will give the cookies a more adult flavor. If alcohol content isn\u2019t an issue, you could even use the actual spirits themselves in place of the extracts.<\/li>\n<li><strong>Spice up the filling:<\/strong> These cookies are good at any time of the year, but you can also tweak them to fit the season. During the warm months, consider lightening their flavor with a splash of orange or lemon juice and zest in the filling. During the cold months, warm spices including cinnamon, allspice and ginger can make them feel more holiday-ish.<\/li>\n<li><strong>Swap out the raisins:<\/strong> While the raisin filling for cookies is tasty, not everyone likes raisins and they\u2019re certainly not your only option. Other dried fruits work equally well in a cookie like this. You can use dried cranberries as a 1:1 substitute, for example. The fillings from these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-date-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/best-date-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">date bars<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fig-filled-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/fig-filled-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">fig cookies<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/prune-filled-danish\/\" data-name=\"www.tasteofhome.com\/recipes\/prune-filled-danish\/\" data-module=\"content engagement\" data-position=\"embedded links\">prune Danishes<\/a> are all excellent choices. So are fruit-based pie fillings, and even jam. At the holidays, fill the cookies with mincemeat as an alternative to pie or tarts.<\/li>\n<\/ul>\n<h2>How to Store Raisin-Filled Cookies<\/h2>\n<p>Once the filled raisin cookies have cooled completely, transfer them to a food safe container with an airtight lid and store them at room temperature.<\/p>\n<h3>How long will raisin-filled cookies keep?<\/h3>\n<p>Like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">kolaches<\/a> and other fruit-filled cookies, they\u2019re good for 3 or even 4 days at room temperature before the moist filling softens the cookies too much. Tightly sealed in your refrigerator, they\u2019ll last out twice as long.<\/p>\n<h3>Is a cookie jar good enough to keep them in?<\/h3>\n<p>Most cookie jars aren\u2019t airtight, so they aren\u2019t your best option. Sure, <a href=\"https:\/\/www.tasteofhome.com\/collection\/cookie-jars\/\" data-name=\"www.tasteofhome.com\/collection\/cookie-jars\/\" data-module=\"content engagement\" data-position=\"embedded links\">cookie jars<\/a> may be cute and whimsical, but they aren\u2019t great for freshness. Our Test Kitchen has evaluated a lot of <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cookie-storage-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-cookie-storage-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\">cookie storage options<\/a>\u00a0and found some that aren\u2019t necessarily as collectible but do a wonderful job of keeping cookies fresh.<\/p>\n<h3>Can I freeze this raisin filled cookies recipe?<\/h3>\n<p>Yes. Like most cookies, these <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze well<\/a>. You can freeze baked or unbaked cookies on a sheet pan, then package them in bags or containers for long-term storage. Containers protect against physical breakage in the freezer, while bags are better at keeping air out. Bagging them first and then putting them in a container gives you both benefits. You also have the option of freezing the prepared dough and raisin filling, and thawing them when you want to make a batch of cookies.<\/p>\n<h2>Raisin-Filled Cookie Tips<\/h2>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071117\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raisin-Filled-Cookies_TOHD24_6229_AlejandroMonfort_8.jpg?fit=700%2C1024\" alt=\"Taste Of Home Raisin Filled Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/h2>\n<h3>I don\u2019t have buttermilk. What can I use instead?<\/h3>\n<p>The most common choice is to sour some regular milk with a splash of lemon juice or vinegar. There are other <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk substitutions<\/a> that might appeal to you more, though.<\/p>\n<h3>These cookies look kind of plain, how could I decorate them?<\/h3>\n<p>If you like your cookies to be a treat for the eyes as well as the palate, there are a few ways you can up the ante. You could use a scallop-edge cutter to make the cookie rounds themselves less plain. If you have small decorative cutters, you can cut a shape in the top dough rather than a plain old vent slit. That\u2019s also a great way to make them seasonal, depending on the shape you choose.<\/p>\n<p>Drizzling the cookies with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">simple glaze<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/royal-icing\/\" data-name=\"www.tasteofhome.com\/recipes\/royal-icing\/\" data-module=\"content engagement\" data-position=\"embedded links\">royal icing<\/a>, white chocolate or regular chocolate works well, too. Your simplest option is just to dust them with confectioners\u2019 sugar, which is easy and pretty.<\/p>\n<h3>Can I make my raisin-filled cookies gluten-free?<\/h3>\n<p>Yes, you can substitute a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\">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":"<p>Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &amp;Mdash; Barbara Noel, Junction City, Kansas<\/p>\n","protected":false},"author":8014,"featured_media":2108162,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304423,306027,304328,304288,305487,307153,304338,306171,304515,307104,303966,304408,304368,303887,306848,304268,304558,307189,324623,306067,304016,303994,304005,304150,303883],"categories-v2":[308500,310461,309438,308821,308988,311758,308984,308481,259620,310796,310199,308992,312036,308880,310155,308495,308813,308745,308478,309603,259483,308910,310235,309177,311812,308579,308528,308549,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"Raisin Oatmeal Cookies","post_link":"\/recipes\/raisin-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12918_THBC1520390D311-3.jpg"},{"post_title":"Oatmeal Raisin Cookies","post_link":"\/recipes\/oatmeal-raisin-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Oatmeal-Raisin-Cookies_EXPS_TOHVP24_3312_MR_12_03_2.jpg"},{"post_title":"Maple Raisin Oatmeal Cookies","post_link":"\/recipes\/maple-raisin-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16704_CB7477C151A-1.jpg"},{"post_title":"Raisin Sweet Potato Cookies","post_link":"\/recipes\/raisin-sweet-potato-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raisin-Sweet-Potato-Cookies_EXPS_FT23_41076_EC_0928_9.jpg"},{"post_title":"Golden Raisin Cookies","post_link":"\/recipes\/golden-raisin-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7465_TH1854C67.jpg"},{"post_title":"Amish Raisin Cookies","post_link":"\/recipes\/amish-raisin-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Amish-Raisin-Cookies_exps11194_CC2860595C08_03_1bC_RMS-1.jpg"},{"post_title":"Chewy Oatmeal Raisin 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Cookies","post_link":"\/recipes\/lemon-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32660_CX952288D51B-9.jpg"},{"post_title":"Vanilla-Glazed Apple Cookies","post_link":"\/recipes\/vanilla-glazed-apple-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Vanilla-Glazed-Apple-Cookies_exps22362_FBB2007951C03_30_3bC_RMS.jpg"},{"post_title":"Oatmeal Cranberry Cookies","post_link":"\/recipes\/cranberry-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_11096_SarahTramonte_3.jpg"},{"post_title":"Apple Oatmeal Cookies","post_link":"\/recipes\/apple-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39229_CX1785606D51D-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Raisin-Filled-Cookies_EXPS_TOHD24_6229_AlejandroMonfort_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/raisin-filled-cookies\/","name":"Raisin-Filled Cookies","datePublished":"2018-01-01","dateModified":"2024-10-29","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Raisin-Filled-Cookies_EXPS_TOHD24_6229_AlejandroMonfort_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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.","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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