Raisin-Filled Cookies Recipe
Raisin-Filled Cookies combine a soft, flavorful dough with a sweet raisin filling! They're ideal for special occasions, a cozy night in, or even as a nostalgic sweet treat with a cold glass of milk!
Servings: 36 cookies
Ingredients
Filling
- 1 ½ cups raisins
- 1 cup granulated sugar
- 1 cup water
- 2 ½ teaspoons cornstarch
- 1 cup chopped walnuts
Dough
- 1 cup shortening
- 2 cups brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour (564g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Make the Filling
- Combine raisins, granulated sugar, water, and cornstarch in a medium saucepan over medium heat. Cook and stir for about 10 minutes until the filling becomes syrupy and the liquid turns from cloudy to clear. Stir in the nuts, then remove from the heat and let cool for 30 minutes until thickened.
Make Dough
- In a large bowl of a stand mixer, beat shortening and brown sugar until creamy and light, about 2-3 minutes. Add eggs and vanilla extract, then beat well to combine. Stop and scrape the bottom and sides of the bowl.
- Add flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined.
Assembly
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Divide dough into 3 evenly-sized amounts.
- On a lightly floured surface, roll out the first section of dough into a long strip that is about 5x14-inches and about ¼-inch thick.
- Spread ⅓ of the raisin-walnut filling down the middle of the strip lengthwise. Fold the sides of the strip over the filling, enclosing it like a letter by overlapping the dough on top. Use a sharp knife or bench scraper to cut the dough into 12 pieces, then transfer them to the prepared baking sheets, laying them seam-side down. Repeat with the remaining filling and dough.
- Bake for 10-11 minutes until golden brown around the edges. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage & Make Ahead
- Make Ahead: The raisin filling can be prepared ahead of time and stored in the refrigerator for up to 3 days before use. Bring to room temperature before spreading onto the dough.
- Store: Store Raisin-Filled Cookies at room temperature in an airtight container for up to one week. Keep them in the refrigerator for longer storage.
- Freeze: Flash-freeze in a single layer on a baking try, then transfer to a freezer-safe container or ziplock bag, with a piece of parchment or wax paper between each cookie to prevent them from sticking together. They will keep well for up to 3 months in the freezer. Thaw at room temperature or in the refrigerator before serving.