Raisin Filled Cookies have been around for some time. They most likely originated in the Pennsylvania Dutch country and were very popular among the Amish and Mennonite communities.

Raisin Filled Cookies

Cookie Dough Ingredients

2 Cups Granulated Sugar

1 Cup (2 Sticks) Unsalted Butter, Softened at Room Temperature

2 Large Eggs

6 Cups All-Purpose Flour

1 Cup Whole Milk

1 Teaspoon Salt

4 Teaspoons Baking Powder

2 Teaspoons Baking Soda

2 Teaspoons Vanilla Extract

Raisin Filling Ingredients

1 Cup Granulated Sugar

3 Tablespoons Cornstarch

1 1/2 Cups Water, Divided (Set 1/4 Cup aside)

1 Tablespoon Lemon Juice

1 Box (15 oz.) Raisins

Directions

Make the Dough. In a large mixing bowl, use a hand-held mixer, on medium speed, to cream the sugar and butter until light and fluffy.

Reduce the mixer speed to low and add the eggs, flour and milk.

Continue to mix until all of the flour is incorporated. Add in the salt, baking powder, baking soda and vanilla extract and mix to combine.

The dough texture is going to be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour (I refrigerated for an hour!)

Make the Filling. In a small saucepan over medium heat, whisk together the sugar, cornstarch and ¼ cup of the water until a paste is formed.

Stir in the remaining water, lemon juice and raisins.

Continue to cook and stir frequently until the mixture thickens and the raisins are plump – about 5 to 10 minutes.

Cool the raisin filling to room temperature before using to fill the cookies.

Preheat your oven to 400 degrees.

Line baking sheets (I used 3) with parchment paper.

Use about 1/3 of the dough at a time. Roll out the dough on a well-floured surface to about 1/8-inch thickness.

It’s important to flour your surface, rolling pin and round cookie cutter or biscuit cutter – the dough will be very sticky!

Cut the dough into rounds with a cookie or biscuit cutter – if you don’t have these on hand you can even use the rim of a drinking glass (a tidbit from my step-mother).

Place one round on a prepared baking sheet, spoon about 1 to 2 tablespoons of the raisin filling onto the circle and then top directly with another round of dough.

Repeat with the remaining dough and filling.

Bake the cookies until lightly golden brown on top after about 15 minutes.

Remove from the oven and allow to cool for about 10 minutes on the baking sheet and then transfer to a cooling rack to cool completely.