Name: Raisin-Filled Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup packed brown sugar -; 1 cup sugar -; 1 cup butter, softened -; 3 large eggs -; 2 tablespoons vanilla extract -; 5 cups all-purpose flour -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/4 teaspoon ground nutmeg -; 1/2 teaspoon salt -; 3 tablespoons buttermilk -; Filling: -; 1 tablespoon cornstarch -; 3 tablespoons all-purpose flour -; 1 cup packed brown sugar -; 2 cups boiling water -; 1-1/2 cup seedless raisins -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Raisin-Filled Cookies

1. 1 cup packed brown sugar -

2. 1 cup sugar -

3. 1 cup butter, softened -

4. 3 large eggs -

5. 2 tablespoons vanilla extract -

6. 5 cups all-purpose flour -

7. 1 teaspoon baking powder -

8. 1 teaspoon baking soda -

9. 1/4 teaspoon ground nutmeg -

10. 1/2 teaspoon salt -

11. 3 tablespoons buttermilk -

12. Filling: -

13. 1 tablespoon cornstarch -

14. 3 tablespoons all-purpose flour -

15. 1 cup packed brown sugar -

16. 2 cups boiling water -

17. 1-1/2 cup seedless raisins -

How to cook deliciously - Raisin-Filled Cookies

1. Stage

In a large bowl, cream the sugars and butter together. Add the eggs one at a time, beating well before going on to the next. Scrape down the bowl as necessary. Beat in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Cover the dough and refrigerate it until it’s easy to handle.

2. Stage

In a saucepan, combine the cornstarch, flour and brown sugar. Stir in the water to make a smooth mixture. Add the raisins, then bring the saucepan to a boil over medium heat. Cook and stir the filling mixture for 3 minutes, or until thickened. Set it aside to cool.

3. Stage

On a lightly floured surface, roll out the dough to a thickness of 1/8 inch. Cut the dough with a floured 3-inch round cookie cutter. Spoon 2 teaspoons of the cooled raisin filling onto half of the rounds, and top each one with another circle of dough. Pinch the edges together to seal them, and cut a small slit in the top, piecrust-fashion, for steam to escape.

4. Stage

Place the filled cookies 2 inches apart on ungreased baking sheets. Bake them at 350°F for 10 to 13 minutes, or until lightly browned. Remove the cookies from the pan to wire racks to cool.