This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make The Dough: Sift the flour, baking powder, and salt together; set aside.

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  • Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.

  • To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.

  • Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.

  • Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

  • On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.

  • Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

Nutrition Facts

345 calories; 9.9 g total fat; 39 mg cholesterol; 250 mg sodium. 62 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2011
What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing only a small amount at a time enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface. 3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts. 4. I chopped the raisins in my food processor along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough. 5. For a slightly fancier look use your fingertips to crimp edges as you would a pie crust. To go simple just press edges together. 6. If you want the filling to show through cut a small x in the top circle of dough before you place it on top. 7. And...a piece of advice from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help and a sick fussy 8 month old to hold! Read More
(38)

Most helpful critical review

Rating: 3 stars
12/07/2011
Delicious but my dough was VERY soft. The rolling out was extremely time consuming. I ended up hand rolling balls squishing a hole in center filling w/raisin mixture & sealing. But tasty. Read More
(4)
40 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/16/2011
What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing only a small amount at a time enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface. 3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts. 4. I chopped the raisins in my food processor along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough. 5. For a slightly fancier look use your fingertips to crimp edges as you would a pie crust. To go simple just press edges together. 6. If you want the filling to show through cut a small x in the top circle of dough before you place it on top. 7. And...a piece of advice from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help and a sick fussy 8 month old to hold! Read More
(38)
Rating: 5 stars
12/16/2011
What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing only a small amount at a time enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface. 3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts. 4. I chopped the raisins in my food processor along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough. 5. For a slightly fancier look use your fingertips to crimp edges as you would a pie crust. To go simple just press edges together. 6. If you want the filling to show through cut a small x in the top circle of dough before you place it on top. 7. And...a piece of advice from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help and a sick fussy 8 month old to hold! Read More
(38)
Rating: 5 stars
11/28/2005
I've looked for years for a raisin-filled cookie recipe like my aunt's (she'd never give hers up) and this is the closest I've found. Great taste and texture. Make a double batch - my first batch was gone before they cooled. Read More
(15)
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Rating: 5 stars
12/17/2008
Great cookie! I only used 1/2 cup cugar in the filling and it was PLENTY sweet enough. Everything else stayed the same. I did drizzle a VERY small amount of a powdered sugar glaze in order to sprinkle red and green sugar crystals for decoration for Christmas. I also processed my rasins in my food processer. Read More
(12)
Rating: 5 stars
04/01/2013
All you young bakers don't turn your nose up at this old fashioned cookie! You must give it a try. This is one of those cookies that reminds me of home and of church lady bake sales. It's time consuming to make but a must for Christmas and Easter. Read More
(9)
Rating: 5 stars
09/30/2007
In all honesty I did not use the cookie portion of this recipe as I have a similar raisin-filled cookie recipe where the dough doesn't have to be chilled 3 hrs before being able to use it. I did use the filling recipe however and boy is it ever a sweet eyes-rolled-back-into-your-head filling. Very good indeed! I put my raisins into my blender to grind them but they quickly became gummy so I added the water which worked like a charm. You do have to watch it carefully as it will quickly become very soupy. Pulsing with a food processor if you have one would probably be an easier choice. A wonderful cookie for those with a sweettooth! Read More
(6)
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Rating: 4 stars
12/28/2010
I made these for my grandparents as a Christmas gift and they loved them as snacks. However I found that I may have made a mistake with my dough because I needed way more than a lightly floured board however they did taste delicious. Read More
(6)
Rating: 5 stars
01/15/2008
Oh THANK YOU!!! I had these when I was a kid and I have been searching for the recipe since my mom lost it and these taste just like the ones I remember!! I'm so excited to have it again!! Also for a "fancier" looking cookie I cut a smaller hole (about a quarter size) in the top cookie for a peek at the filling. Read More
(6)
Rating: 5 stars
12/24/2015
These cookies are really tasty. I recommend increasing the flour by 1/4 to 1/2 cup flour for folks having trouble with the dough being too soft. I could tell as I mixed it that it might be too soft so I added approximately 1/4 cup. I had to put it in the freezer rather than the fridge as I needed it quicker. You still need to have flour on the table as you roll it out but you'll have less trouble if you add a little more flour while you're making the dough. My batch made 3 dozen cookies. I made a few with strawberry jam filling just to add variety for my family. I'll make these again as they are a favorite of my husband's. Read More
(4)
Rating: 3 stars
12/07/2011
Delicious but my dough was VERY soft. The rolling out was extremely time consuming. I ended up hand rolling balls squishing a hole in center filling w/raisin mixture & sealing. But tasty. Read More
(4)