These cookies are about the only thing my dad wants for Christmas. Filled raisin cookies. It’s a very old recipe from his Mom and I believe probably from at least his grandmother. It’s a recipe that reads, heaping teaspoons of baking powder and enough flour to roll. They have raisins, sugar, orange zest, and pecans for the filling. They are frozen and portioned out to make them last the whole year! They take a while to make all these mini “pies”. It is a labor of love for my Dad for sure, and I’m privileged to do it for him! This is the best I can narrow down the recipe from trial and error over the years!
FILLED RAISIN COOKIES
CREAM:
2 cups sugar
1 cup Crisco shortening
4 eggs
2 teaspoons salt
1 Tablespoon Vanilla
1 cup milk
SIFT:
3 rounded teas. baking powder
Approximately 7 cups flour
I start with six and add a little more til a good consistency to roll.
Filling: (make in pan on stove)
3 boxes of raisins (I use 12 oz. But there will be some left over. I had to guess!)
1/2 cup sugar
3 T cornstarch
finely grated orange rind of one medium orange
1 1/2 cup pecans chopped
Enough water to cover raisins
Notes: make the filling first. I put raisins, sugar, orange zest, and water in a pan and bring it to a healthy simmer then simmer it while stirring often for a few minutes. Blend and whisk corn starch with a little water, getting lumps out and pour slowly into raisin mixture and simmer again til thickened. Add pecans.
Take off heat and let it cool til no longer hot.
Mix flour and creamed mixture ingredients together to make dough and roll out fairly thin but thick enough to hold together well ( 1/8 to 1/4 inch) on a well floured surface.
Cut circles about 3 inches in diameter. I use a small cookie ball scoop and level off one scoop of raisin filling for each cookie round then pat it down slightly. A small rounded teaspoon also works.
Place another cookie round on top and seal together. (I keep a small cup of water to dip my finger and moisten around the edge of the top Cookie to help it seal well to bottom layer) I also use a pampered chef tool called “cut-n-seal”. It crimps the edges and makes sealing easier, but it’s not a necessity.
Bake at 375 degrees for 20 minutes or until very lightly browned. I found using parchment works well in case a cookie bubbles out filling.
Let cool completely and store in airtight container. These freeze very well. Makes approximately 4 dozen cookies. I usually have some filling left over and can be used in other treats like pie or strudel.
I hope you enjoy!