Ingredients
The Cookie Dough
- 1 cup shortening or unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 5½ cups all-purpose flour weighing is highly recommended
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
The Raisin Filling
- 1 lb seedless raisins
- 1 cup water
- 1 cup granulated sugar for filling
- 2 tbsp all-purpose flour for thickening
- 2 tsp lemon juice
- 1 dash salt for filling
Equipment
Method
- In a heavy-bottomed saucepan, combine raisins, water, sugar for filling, flour for filling, lemon juice, and a dash of salt. Cook over medium heat, stirring constantly, until completely thickened into a jam. Cool completely before assembling.
- In a large mixing bowl, cream together the shortening, sugar, eggs, and vanilla extract until light and fluffy. Stir in the milk until combined.
- In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture to form a soft cookie dough.
- Wrap the soft cookie dough in plastic and chill in the refrigerator for at least 1 hour. Keep the dough cold while working—only roll out small portions at an absolute time.
- Preheat your oven to 375°F (190°C). Line large baking sheets with parchment paper.
- On a heavily floured board, roll the chilled dough to 1/8-inch thickness using a rolling pin. Cut out circles with a round cookie cutter.
- Place half of the dough circles onto the prepared baking sheets. Add 1 teaspoon of completely cold raisin filling into the direct center of each circle. Top with a second dough circle and firmly seal the outer edges with your fingers or a fork.
- Bake for 10–12 minutes until the outer edges are just barely golden. Transfer immediately to wire racks to cool completely so the filling can set.
Nutrition
Notes
Old-Fashioned Raisin Filled Cookies Tips
TEXTURE TIP: These cookies should be soft, tender, and cake-like with a thick raisin filling. They are not meant to be crisp cookies.
FILLING TIP: Let the raisin filling cool completely before assembling. Warm filling can soften the dough and cause the cookies to leak.
DOUGH TIP: Keep the dough cold and work in small batches. If the dough gets too warm, it becomes harder to roll and seal.
SERVING TIP: These cookies are even better the next day after the raisin filling has softened the cookie. Serve at room temperature or warm one briefly in the microwave.
PROFESSIONAL FINISHING TOUCH: Serve these cookies at room temperature alongside a hot cup of tea or black coffee. Alternatively, warm a single cookie in the microwave for exactly 8 seconds to make the jam center molten before serving.