Reviewed: Jan. 22, 2012

Christmas 2011 made these as a gift. Very heavy little cookies (almost like a small raisin pie). Taste is great. I think I added too much flour though because the dough was difficult to roll out and get thin. Next time less flour and more filling and these will be sensational.

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Reviewer:

rmmacklon

Reviewed: Nov. 5, 2011

So delicious! My husband can't stop eating these cookies and my three year old keeps asking for more! The only changes I made was to use half almond extract for the vanilla. For the filling, I used sucanat sugar and a little less than called for in the recipe. I also substituted orange juice for one of the 2 cups of water, and used 2 cups of raisins. Thank you for a wonderful recipe!

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Reviewer:

apos159

Reviewed: Feb. 27, 2011

Just like my Nanny used to make! I'm making these again today for my dad's birthday. I gave him some for Christmas and he LOVED them - and he is VERY particular about his raisin-filled cookies! I was amazed that with this recipe I was able to pass his test! Has to be soft all the way to the edges - he doesn't like hard edges on these! The filling was yummy and so was the cookie! DELICIOUS! They don't last long in my house! My husband and son gobble these up like there's no tomorrow!

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Reviewer:

miafaye

Cooking Level: Intermediate

Reviewed: Dec. 29, 2010

I had a difficult time with these cookies. They required **much** more flour to roll out (even after being chilled overnight in the fridge). Also, the filling tasted of pasty sugar..not good. The dough itself was good when baked alone as a cut out cookie (hence the three stars). I will not make these again.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Dec. 9, 2010

I love raisin-filled cookies and these didn't disappoint, I will definitely make them again except the next time I will double the batch of filling. Needs more. I am the only one who eats the cookies so I froze them and took one out when I wanted a little treat. stuck it in the microwave and tasted just as fresh.

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Reviewer:

diggity

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Reviewed: Dec. 5, 2010

I can't believe I found this recipe...My latemother-in-law used to make these every Christmas..but never had an exact amount of flour...they were my favorite

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Reviewer:

Linnet

Reviewed: Dec. 1, 2010

After i made these the first time, i had to repeat the process 2 more times in as many months.. can't believe they were so popular.. absolutely yummy!!

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Reviewer:

Donna G, Wpg., Man

Reviewed: Nov. 24, 2010

I am very pleased with this recipe. It has all the great characteristics promised. I easily mixed the dough in my KitchenAid mixer and chilled it as directed. Keeping the dough cold as you roll out portions will make it handle better. I used mincemeat for the filling (I buy homemade green tomato mincemeat from a lady at a flea market. Ummmmmm) I also used a Press and Seal tool from Pampered Chef (really the bomb!). It seals the top and bottom cookie dough circles together perfectly. The cooked dough holds up well to the filling without getting leaky or mushy. Excellent!

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