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Filled Raisin Cookies

Make a batch of these delicious cookies so they are handy when you get a snack attack!

Course Snack
Cuisine American
Prep 50 minutes
Cook 15 minutes
resting time 40 minutes
Total 1 hour 45 minutes
Servings 36 cookies
Calories 231 kcal
Author Michelle

Ingredients

For the Dough:

  • 2 cups granulated sugar
  • 1 cup margarine
  • 1 teaspoon salt
  • 2 eggs
  • 6 cups all-purpose flour
  • 1 cup whole milk
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract

For the Filling:

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • cups water divided
  • 1 tablespoon lemon juice
  • 15 ounces raisins
US Customary - Metric

Directions

  1. Make the Dough: Cream together the sugar and margarine on medium speed until light and fluffy. Reduce the mixer speed to low and add the salt, eggs, flour and milk. Continue to mix until just about all of the flour is incorporated. Add the baking powder, baking soda and vanilla extract and mix to combine. The dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
  2. Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes. Cool to room temperature before using.
  3. Assemble and Bake the Cookies: Preheat oven to 400 degrees F. Line three baking sheets with parchment paper or a silicone baking mat.
  4. Using about 1/3 of the dough at a time, roll out the dough on a well-floured surface to about 1/8-inch thickness. (The dough is very soft and sticky, so use as much flour as necessary to roll it out without it sticking.) Cut the dough into rounds (I used a 2¾-inch cookie cutter). Place one on prepared baking sheet, spoon 1 to 2 tablespoons of the raisin filling onto the circle and then top with another round of dough. Just lay the circle on top of the filling; there is no need to seal them shut, as they will do so while baking. Repeat with remaining dough and filling.
  5. Bake the cookies until lightly golden brown on top, about 15 minutes. Allow to cool for about 10 minutes on the pan and then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Filled Raisin Cookies
Amount Per Serving
Calories 231 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 196mg9%
Potassium 179mg5%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 250IU5%
Vitamin C 0.8mg1%
Calcium 37mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.