Old-Fashioned Raisin Filled Cookies

5 from 4 votes
16 Comments

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Old-Fashioned Raisin Filled Cookies have a slightly crisp cinnamon outside and are chewy and gooey on the inside. A MUST if you are a raisin fan!

Raisin Stuffed Shortbread Cookies

Raisin Filled Cookies

These Old-Fashioned Raisin Filled Cookies have quickly become a favorite of my dad’s. My mom made them again the other day and I stole a plate full and the recipe so I could share them with all of you. Luckily I still ended up with a few to take a picture because I couldn’t stop eating them on the way home. These cookies are soft and chewy, with a sweet raisin filling that kind of reminds me of eating fig newtons (minus the figs of course). My mom got this recipe from a good friend while serving a mission at a camp. Her friend was famous around the camp for these yummy treats! All the other missionaries loved when she would whip up a batch. This recipe has been in their family for generations and is truly an old fashioned cookie recipe.

Tips for Baking with Raisins

Raisins sometimes get a bad rap, but they are healthy, full of iron and vitamins, and delicious! They are especially delicious in these Raisin Filled Cookies. Here are some tips for baking with raisins:

  • For extra plump raisins in cookies, bread, rolls, etc. you can place them in hot water, microwave for a couple of minutes, then soak for about ten minutes. After that, they’re ready to use!
  • Toss raisins in a bit of the recipe flour (not extra flour, which can make your batter heavy) which will help keep them from sinking to the bottom of the pan when baking.
  • If your raisins are stuck together, put them in a colander and rinse with warm water, separating them with your fingers.
  • Other dried fruit like dates, dried cranberries, cherries or prunes can be substituted measure-for-measure for raisins.
More Yummy Raisin Recipes

Try raisins in these delicious recipes and give those sweet little bites another chance!

Raisin Stuffed Shortbread Cookies on a Plate

Raisin Filled Cookies

5 from 4 votes
Raisin Filled Cookies have a slightly crisp cinnamon outside and are chewy and gooey on the inside. A MUST if you are a raisin fan!
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine Dutch
Servings 36

Ingredients

For the cookie dough:

For the raisin filling:

Instructions

For the raisin filling:

  • Cover the ingredients with water and bring to a boil in a medium sauce pan. Then add ½ c. melted butter and 5 Tbsp. of flour to thicken. Once thick, remove mixture from heat and set aside to cool.

For the cookie dough:

  • Cream together the sugar, shortening, and eggs. Then mix in all the other ingredients.
  • Roll out into Tbsp sized balls and flatten into rounds. Put down one round, add filling in the center, then top with another round and seal around the edges with finger tips. Bake at 400 degrees for about 8 minutes, or until light brown in color. Cool completely. (optional: sprinkle with a little cinnamon and sugar)

Nutrition Information

Calories: 253kcalCarbohydrates: 44gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 17mgSodium: 111mgPotassium: 157mgFiber: 1gSugar: 17gVitamin A: 60IUVitamin C: 1mgCalcium: 23mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

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Comments

  1. 5 stars
    I LOVE raisins and just had to make these cookies. They’re SO SO good. Even my hubby who doesn’t like raisins (on their own) enjoyed the cookie. YUM.

  2. 5 stars
    My whole family loved these cookies! I had never seen a filled shortbread quite like this before and I am so glad I gave it a try!

  3. I have some lovely dried blueberries and sweet cherries and strawberries. Do you think they would translate well into these cookies?

    1. I’m confident the cherries would turn out great because I’ve baked with them before. I haven’t baked with dried blueberries or strawberries, so I’m not so sure if they would work as well. Thank you for asking. If you end up trying it, please share how they turn out with us.

      1. I sometimes make with a merichino cherry filling (for my son who loves cherries). They are delicious and also freeze well.

  4. Oh wow! My husbands grandfather (96!) will absolutely LOVE these, as will the rest of our family. Do you happen to know or think they fill freeze okay? Thank you for this recipe!

    1. You can freeze these cookies. Place them in an airtight container or heavy-duty freezer bag. They should keep for up to 3 months. I hope your grandfather enjoys them!

  5. can you tell me how much a cup of shortening is in grams or mil.
    also the same for the raisins how many grams is 1 lb. package raisins?

  6. I have been looking for a recipe that my MIL used to make that my hubby tried to duplicate using dates.. he remembers a very white cookie that is baked with dates. My mom used to do date filled cookies but assemble the cookies after and her cookies were much darker using brown sugar. This may be the recipe!!