"This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies" — Holly
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3 1/2 cups
packed brown sugar
1 3/4 cups
packed brown sugar
1 1/2 tablespoons
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.
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.
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.
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.
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 only a small amount at a time, enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour, stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface.
3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts.
4. I chopped the raisins in my food processor, along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough.
5. For a slightly fancier look, use your fingertips to crimp edges as you would a pie crust. To go simple, just press edges together.
6. If you want the filling to show through, cut a small x in the top circle of dough before you place it on top.
7. And...a piece of advice, from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help, and a sick, fussy 8 month old to hold!
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 board, however they did taste delicious.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Christmas Raisin Delights
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 345
** Calories from Fat: 89
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
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Make these classic cookies to sweeten any occasion.