Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Old-Fashioned Raisin-Filled Cookies

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 3 dozen.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Cook
Sources
Yankee Magazine's Great New England Recipes
Print Friendly and PDF

Are you looking for the delicious cookies of yesteryear? We love these nostalgic raisin cookies—just like the ones that Grandma used to make! They are a treat—yet not overly sweet!

They’re something different to bring to a cookie swap, stick in a lunchbox for a special treat, or enjoy with a cup of tea. They’re also popular for holidays. Just be sure to label them properly—no one likes to be surprised by raisins instead of chocolate!

Check out more great cookie recipes.

Filling:

Ingredients
2 cups chopped raisins
2/3 cup sugar
1 tablespoon lemon juice
1 tablespoon butter
Instructions
  1. In a pan over medium heat, cook raisins, sugar, and 2/3 cup of water for 10 to 15 minutes or until thick, stirring occasionally. 
  2. Remove from heat and stir in lemon juice and butter. 
  3. Let cool while preparing the dough.

Dough:

Ingredients
1 cup sugar
1 cup (2 sticks) butter
1 egg, beaten
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl, cream sugar and butter together until fluffy. Add egg and mix well.
  3. In a separate bowl, combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla. Roll out 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 it with another round and press edges together. Bake for 10 to 15 minutes, or until golden brown.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Bonita Wheeler (not verified)

1 year 8 months ago

nothing in the filling to thicken it. Recipe only made 14 cookies. Had lots of filling left over.

James brant (not verified)

2 years 10 months ago

I just love this dough. I use it for all my filled cookies. I just add a spoon of love to my cookies. Thank you for the recipe.

Diane (not verified)

2 years 10 months ago

These look delicious. They look more like a soft cookie than a harder biscuit cookie.

catherine austin (not verified)

2 years 10 months ago

My mother made a version of this cookie, the filling had raisins , dates and figs, depending on what was around. She put a mound of filling on the base and draped the top over it, stretching and pinching it to fit. She called them Mexican Hats.

Robin (not verified)

3 years 11 months ago

Half and half is half milk and half cream.

Susan (not verified)

4 years 11 months ago

Melbourne is my home city .Australia. All purpose flour is plain and a stick of butter is 4ozs. I'm going to make these delicious sounding biscuits. Enjoy. This site has amazing receipes. Sue.

John Pellegrini (not verified)

4 years 11 months ago

Hi,I live in Australia and would like to know our equivelent of your product,s half& half milk &all purpose flour