Lemon Raisin Filled 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.

LEMON RAISIN FILLED COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. , For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and zest. Cool. , Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)

RAISIN FILLED COOKIES

Steps:

• 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.
• 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)

RAISIN LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• In large bowl, cream shortening, sugar, eggs, lemon juice and lemon extract. Mix until well blended. Blend in the flour, baking soda and salt. Stir in the oats and raisins. Drop dough by spoonfuls 2 inches apart on to cookie sheets.
• Bake for 12 to 15 minutes and transfer to racks to cool.

AUNT CLARA'S FILLED MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss raisins and 1 teaspoon flour together in a saucepan until raisins are coated in flour. Stir 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice into raisins. Pour 1 cup boiling water over raisin mixture; bring mixture to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat and cool to room temperature.
• Stir 2 3/4 cups flour, 3/4 cup sugar, and salt together in a bowl.
• Whisk melted shortening and molasses together in another bowl; stir in remaining vanilla extract. Dissolve baking soda in 1/3 cup boiling water. Stir soda water into molasses mixture until mixture foams and is well-combined. Stir flour mixture and molasses mixture together in a large bowl until a stiff dough forms.
• Divide dough into 2 balls; 1 dough ball for the bottom cookie rounds and 1 ball for the top cookie rounds. Cover 1 dough ball with a damp paper towel; roll remaining dough ball out to 1/8-inch thickness. Cut dough into rounds using the top of a glass or a round cookie cutter. Place these bottom rounds 2-inches apart on a baking sheet. Top each dough round with 1 tablespoon of raisin filling mixture.
• Roll out remaining dough ball to 1/8-inch thickness and cut into rounds using the same cutter. Moisten fingers slightly with water and carefully work each top round from the center outwards until each is about 1/4-inch larger around than the bottom round. Working from one edge, place top round over bottom round and filling, pressing firmly to seal the cookie. Lightly press down tops of cookies to settle filling in the pocket.
• Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

RAISIN FILLED COOKIES

Steps:

• In a stand mixer, or by hand cream the sugar and butter.
• Add the salt, egg, milk, baking powder, baking soda and vanilla; mix until combined.
• Turn off the mixer (if using) and add all 3 cups of flour. Turn mixer on low (or stir by hand) and mix until a soft, sticky dough ball is formed.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or for several hours.
• In a small saucepan, mix the sugar and cornstarch well to blend and smooth any lumps. Add water and whisk until smooth. Add the lemon juice and raisins and bring to a boil on medium heat.
• Reduce to simmer and cook for 5 minutes stirring constantly. Remove from heat and allow to cool completely. Filling will be thick.
• Divide dough into 3 parts, refrigerate remaining dough while working.
• Dust work surface with flour and roll out dough to 1/8 inch to just under 1/4 inch thickness.
• Cut into 2-1/2 to 3 inch rounds with cutter. Make sure to cut even numbers of rounds. Transfer to a parchment lined baking sheet.
• Top each bottom cookie round with a teaspoon or so filling. Do not allow filling to go all the way to the edge of the round and do not over-fill. Press the mound of filling down lightly with dampened finger if necessary to flatten somewhat.
• Top the cookie and filling with another cookie round. There is no need to seal the edges, the soft dough seals and bakes together.
• Bake 375 F for 10 to 12 minutes rotating the sheet pan half way through. Cookies should only start to be a bit golden brown on the bottom and should stay soft.

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

Steps:

• Mix all the filling ingredients together in a medium size pan; bring to a boil, and cook 3-4 minutes until mixture is thick, stirring as you do so.
• Allow the mixture to cool to lukewarm before adding to cookie. (Add according to cookie directions).
• In a mixer, cream together the butter and brown sugar.
• Stir in the beaten egg, until blended.
• Sift, and then measure the flour in a separate bowl.
• Add the baking powder, salt and baking soda, and then sift again.
• Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture.
• Next add the vanilla.
• The dough will be nice and soft.
• Roll the dough on a slightly floured counter top or board and cut into approximately 3" circles.
• I like to roll a little thinner than a normal sugar cookie since you will have two together.
• Place 1 circle on a cookie or baking sheet.
• Put about 2-3 teaspoons of the lukewarm raisin filling in the center of the cookie.
• Over the top of the raisin filling, add another round circle made from cookie dough.
• Seal the edges with a fork, spoon or your fingers.
• Make a vent in the top of each cookie with a fork or knife.
• Bake in a 350 degrees oven for 20 minutes, or until the cookies are nice and brown.

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.