Family Favorite Raisin-Filled Cookies

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joeyc 1

"These are a childhood favorite, passed down from my grandmother and great-grandmother."
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50 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk 3 1/2 cups flour, 1 cup sugar, cream of tartar, and baking soda together in a bowl. Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass.
  3. Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin mixture into center of a cookie round and top with another round. Use a fork to crimp the edges together to make little pies. Place cookies onto a baking sheet.
  4. Bake in the preheated oven until cookies are lightly golden brown, about 11 minutes. Watch carefully to prevent burning.
  5. Gather cut scraps of dough, gently form into a ball, and roll out again. Repeat steps as before until all dough and filling are used up.


  • Cook's Note:
  • Be gentle when incorporating dough scraps from previous rollings with new dough. Working the dough too much will cause cookies to toughen.


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Have not tried this recipe, but, very similar to my grandmothers. Correct in saying (don't work the do too much. Best cookie in the known universe. My wife bakes a double batch every year for Ch...

This does not even deserve a star. Very dry and hard.I am an experienced baker

The dough was fine (used 1 cup of coconut oil instead of crisco) but the filling did not turn out. My recommendation will be to cook the flour, raisins, and brown sugar on the stove to make a sy...

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