"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Brenden of Salem, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"
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- 1/2 cup sugar
- 1-1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 cup chopped dates
- 1/2 cup raisins
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle.
- On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie.
- Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal.
- Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely. Yield: about 4 dozen.
Originally published as Old-Fashioned Raisin Cookies in Country Woman March/April 2000, p40
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