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Raisin-Filled Cookies

 Raisin-Filled Cookies
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie.
21 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup butter, softened
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 5 cups King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Raisin-Filled Cookies (continued)

Directions (continued)

  • 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. Yield: about 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 351 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 245 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.