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Old Fashioned Christmas Raisin Delights

Old Fashioned Christmas Raisin Delights

Holly

This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

NUTTYROLL
15
12/18/2003

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.

M. Morningstar
11
11/28/2005

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.

Zonya Gingrich
8
12/16/2011

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!