*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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!
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.
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.
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.