Raisin Filled Cookies Rose's
- 30m Prep Time
- 10m Cook Time
- 40m Ready In
A classic filled cookie with a sweet raisin filling sandwiched between two buttery rounds. Perfect for a nostalgic treat.
Ingredients
- 473 ml raisins
- 237 ml sugar
- 237 ml boiling water
- 118 ml flour
- 1.42 L flour
- 9.86 ml baking soda
- 4.93 ml salt
- 237 ml butter
- 473 ml sugar
- 3 large eggs beaten
- 237 ml evaporated milk
- 14.8 ml vinegar
- 7.39 ml lemon extract
- 4.93 ml vanilla
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1099 mg
- Iron: 47.4 mg
- Magnesium: 370 mg
- Phosphorus: 2075 mg
- Potassium: 4385 mg
- Zinc: 10.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml raisins
- 237 ml sugar
- 237 ml boiling water
- 118 ml flour
- 1.42 L flour
- 9.86 ml baking soda
- 4.93 ml salt
- 237 ml butter
- 473 ml sugar
- 237 ml evaporated milk
- 14.8 ml vinegar
- 7.39 ml lemon extract
- 4.93 ml vanilla
Prepare
- Beat 3 large eggs
Let's Cook
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Step 1.
Soak raisins in hot water until plump and soft, then drain water.
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Step 2.
Put raisins in saucepan, add sugar and water.
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Step 3.
Mix flour with just enough water to make a smooth paste, then add to raisin mixture.
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Step 4.
Bring to a boil, then set aside to cool.
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Step 5.
In a large mixing bowl, cream together butter and sugar.
-
Step 6.
Beat in eggs, then add milk and vanilla; mix until well blended.
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Step 7.
Combine dry ingredients together and add to butter mixture.
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Step 8.
Roll out dough on a floured surface to about 1/4 inch thickness.
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Step 9.
Cut with a round cutter.
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Step 10.
Lay rounds on a cookie sheet, add about 1 tablespoon of ground raisin mixture to each cookie.
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Step 11.
Top with another round cookie, pinch sides together.
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Step 12.
Bake at 350°F for 8-10 minutes or until just starting to brown.