Best Raisin Filled Christmas Cookies Recipes

RAISIN-FILLED COOKIES

Steps:

• 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. , 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.

OLD-FASHIONED RAISIN-FILLED COOKIES

Steps:

• Filling:.
• Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
• Remove from heat and add lemon juice and butter.
• Let cool while preparing dough.
• Cookie Dough:.
• Cream sugar and butter; add egg and mix well.
• Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
• Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
• Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
• Bake at 350 degrees F until golden brown (10 to 15 minutes).

RAISIN FILLED COOKIES RECIPE - (4.6/5)

Steps:

• To prepare the filling, add the filling ingredients to a medium-size bowl and mix with a spatula until evenly incorporated. Place the mixture into an airtight container and refrigerate for 8 hours, or overnight. To prepare the cookie dough, combine the flour, baking powder, baking soda, and salt. Set aside. With a stand or hand mixer, cream the butter, cream cheese, and both sugars. Add the egg and vanilla and mix until incorporated. Add the flour mixture in two batches, alternating with the milk. Remove the dough from mixing bowl and form it into a disc. Wrap the dough in plastic wrap and refrigerate for 6 hours, or overnight. To bake the cookies, preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside. On a lightly floured surface, roll out the now-chilled dough until it's 1/8" thick. Lightly flour two round cookie cutters, one 2-1/2" and one 3". Press them into the dough to shape your cookies. Place the 2-1/2" cut circles onto the prepared cookie sheets. Spoon one heaping Tbsp of the filling and place it in the middle of each circle. With a little bit of water, lightly wet the edges of the cookie with your fingers. Top each with a 3" round cutout. Seal the edges together, pressing with your fingers and cut a small slit right over the filling of each cookie. Bake for 14-16 minutes, or until lightly browned. Move the cookies to cooling racks.

GRANDMA'S RAISIN FILLED COOKIES

Steps:

• Raisin Mixture: Soak raisins in hot water.
• When plumb and soft, drain water and grind.
• Put in saucepan and add sugar, salt, and water.
• Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
• Let come to boil, then set off to cool.
• Cookie: In large mixing bowl, cream together butter& sugar.
• Beat in eggs.
• Add milk and vanilla.
• Mix until well blended.
• Combine dry ingredients together and add to butter mixture.
• Roll out onto flour surface to about 1/4 inch thickness.
• Cut with round cutter.
• Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
• Top with another round cookie, pinch sides together.
• Bake@ 350 8-10 minutes or until just starting to brown.