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.

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.

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'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.

Please tell the owner to give us the correct amount of vanilla. She forget to include vanilla on the ingredient list. I added 1 tsp.- it was very good after the vanilla was added.