Raisin-filled Cookies

Serving 21 people

40 min


  • baking powder 1 teaspoon baking powder
  • baking soda 1 teaspoon baking soda
  • brown sugar 1 cup packed brown sugar
  • butter 1 cup butter, softened
  • buttermilk 3 tablespoons buttermilk
  • cornstarch 1 tablespoon cornstarch
  • eggs 3 eggs
  • flour 3 tablespoons all-purpose flour
  • ground nutmeg 1/4 teaspoon ground nutmeg
  • raisins 1-1/2 cup seedless raisins
  • salt 1/2 teaspoon salt
  • sugar 1 cup sugar
  • vanilla extract 2 tablespoons vanilla extract
  • water 2 cups boiling water
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How to make it

  1. In a large bowl, cream sugars and butter.
  2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle.
  4. For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth.
  5. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool.
  6. On a floured surface, roll out dough into 1/8-in. thickness.
  7. 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.
  8. Place 2 in. apart on ungreased baking sheets.
  9. Bake at 350° for 10-13 minutes or until lightly browned.
  10. Remove to wire racks to cool.