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Raisin-Filled Cookies

My mom's friend Carol made these cookies many years ago and we loved them so much we just had to make them ourselves. They are a little time-consuming but they're so worth it! The dough is slightly crunchy yet soft (sort of in between a cake and a cookie) and the filling is absolutely to die for.


RAISIN-FILLED COOKIES


Dough:

  • 3/4 cup butter

  • 3/4 cup Crisco butter-flavor shortening

  • 3 cups sugar

  • 3 eggs

  • 1 1/2 cups milk

  • 3 tsp. baking soda

  • 4 1/2 tsp. baking powder

  • 3/4 tsp. salt

  • 2 tsp. nutmeg

  • 9 cups flour


Directions:


Beat together butter, shortening and sugar. Beat in eggs and add milk.


Combine flour, baking soda, baking powder, salt and nutmeg. Add to butter mixture.


Raisin Filling:

  • 4 1/2 cups raisins

  • 1 1/4 cups sugar

  • 9 Tablespoons flour

  • 4 1/2 tsp. lemon juice


Mix raisins and sugar in saucepan. Add 4 1/2 cups boiling water. Stir and bring to a boil. Cool and add 4 1/2 tsp. lemon juice. Sauce will thicken as it cools.


To roll dough: flour surface well. Roll dough thin but thick enough to handle, cut out 4" circles.


Place circles on an ungreased cookie sheet, put a tablespoon of raisin filling in the center and fold over. Crimp edge with a floured fork.


Bake at 350 degrees F for 15 minutes or until golden brown. Sprinkle with powdered sugar when cool.


Makes approximately 100 cookies.

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