Old Fashioned Christmas Raisin Delights

Old Fashioned Christmas Raisin Delights

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"This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies"
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servings 345 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
  2. Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
  3. To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
  4. Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
  5. Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  6. On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
  7. Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.


  1. 20 Ratings

Most helpful positive review

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.

Most helpful critical review

Delicious but my dough was VERY soft. The rolling out was extremely time consuming. I ended up hand rolling balls, squishing a hole in center, filling w/raisin mixture & sealing. But tasty.

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Least positive

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.

What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing...

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 ba...

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 sp...

All you young bakers, don't turn your nose up at this old fashioned cookie! You must give it a try. This is one of those cookies that reminds me of home and of church lady bake sales. It's time...

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!! A...

I made these for my grandparents as a Christmas gift and they loved them as snacks. However I found that I may have made a mistake with my dough because I needed way more than a lightly floured ...

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 d...

My mom has made these at Christmas for years. We have always has called them haystacks. Because they do look like a haystack after baking

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