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Raisin Filled Cookies


3 cups raisins or dates
3/4 cup white sugar
3 tablespoons flour
1 cup butter, softened
2 cups packed brown sugar (may use 1/2 white)
2 eggs
1 teaspoon vanilla
1/3 cup milk
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda


Preheat oven to 400 F.

I prefer to chop or grind the raisins/dates then measure. Combine raisins with white sugar, 3
tablespoons flour and 1-cup water. Stirring over medium-high heat, bring to a boil, cook 3-4
minutes or until mixture is thick and a boil cannot be stirred down. Cool by placing pan in a larger
pan or bowl filled with ice water; set aside (mixture will continue to thicken as it cools).

Cream together butter and brown sugar; add eggs and vanilla and beat well. Beat in milk. Stir in 4
cups flour, salt, and baking soda.

Drop tablespoonful of dough on lightly greased cookie sheet. Using fingers or the back of a spoon
create a hollow in the center of each cookie. Drop one teaspoon of raisin filling in the center of
each cookie. Place a 1/2-teaspoon of cookie dough on top of filling. Bake at 400 F for 10-13
minutes or until cookie is lightly browned. Makes about 4 dozen.

VARIATION:

Try replacing brown sugar with all white sugar in the cookie dough and substitute jam for the raisin
mixture. Bake with or without cap.

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