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 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.
Try raisins in these delicious recipes and give those sweet little bites another chance!
How to Make Raisin Filled Cookies
For the cookie dough:
For the raisin filling:
- Cover the ingredients with water and bring to a boil in a medium sauce pan. Then add 1/2 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)