Raisin Cookie Recipes
Raisin cookies are Santa’s favorite cookies and are made during the time of Christmas. These soft chewy cookies are a perfect blend with an amazing flavor of raisin paste.
Equipment
- 1 Refrigerator
- 1 Saucepan
- 1 Beater
- 1 Oven
Ingredients
For Cookies
- 1 cup Sugar
- ½ cup Margarine (no substitutes are recommended)
- 1 tsp Salt
- 1 large Egg
- 3 cups Flour
- ½ cup Milk (add 1 teaspoon of vinegar in it and stir and leave it for 5 minutes)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
For Fillings
- ½ cup Sugar
- 1 ½ tbsp Corn Starch
- ¾ cup Water
- ½ tbsp Lemon Juice
- 1 to 1 ½ cup Seedless Raisins (8 oz of dark raisins which are grounded)
Instructions
- In a beater or by hand, beat sugar and butter (margarine) until it forms a creamy consistency.
- Now, add salt, egg, and milk to the creamy mixture and again beat it for 30-45 seconds.
- At this point, add baking powder, baking soda, and vanilla extract to the mixture and combine well.
- Now, turn off the beater and add half portion of the flour which set, and mix it thoroughly by turning the beater on low.
- When done with the mixing add the remaining flour to the mixture until a soft and sticky dough is formed.
- Now remove the dough from the vessel and wrap it in a plastic wrapper and store it in the fridge for at least 30 minutes or more.
- By the time the dough is set, let us prepare the fillings.
- For the filling in a saucepan, mix the sugar and cornstarch and combine them well so that no lumps are remaining.
- Add water to this mixture and whisk until well smooth and combined.
- At this point, add the grounded raisins and lemon juice and combine them all together. Now bring the entire mixture to boil on medium flame.
- After boiling, reduce it to simmer and cook for 5 minutes stirring continuously. Using a spoon smash the grounded raisins and combine them well in the mixture.
- After 5 minutes, the mixture will start to become thick. Remove it from the heat at this point and the filling is ready. Now, let it cool completely.
- Now, bring the dough from the fridge and cut it into three equal portions. Take one portion and store the remaining portions back in the refrigerator.
- Dust the dough with flour and roll it onto a round shape using a roller, to a thickness of ⅛ to ¼ inches.
- Now, using a round cutter, cut dough in round shapes 2½ to 3 inches round and place it on the parchment paper lined on the top of the baking sheet.
- On the top of the first dough layer, pour a teaspoon of raisin filling. Make sure you do not overfill the fillings as they will spill through the edge of the cookies.
- Gently press the filling so that it is almost flattened.
- Over the top of the raisin filling place another round made of dough.
- Now gently seal the edges using a spoon, fork, or hands.
- You can also make a vent at the edge of the cookies using a fork or knife.
- Now, bake it at 350 degrees for 10 - 20 minutes until the cookies turn golden brown and soft.