Filled Raisin Cookies (2024)

Tarris Fronzoli — December 30, 2023 @ 2:42 pm Reply

I’m confused, why do some recipes call for 4t baking powder and others call for 1t baking powder

Steve T — December 16, 2023 @ 2:14 pm Reply

Interesting…..first raisin filled recipe I’ve seen that doesn’t have brown sugar. Most of the ones floating around are the exact same recipe, so it’s nice to find one that is different. Guess I’ll make these and see how they compare.

Michele Grazier — October 8, 2022 @ 3:09 pm Reply

This filled raisin cookie recipe is Just like my Gramma & mom made when I was a little girl ☺️Thanks for sharing- Do you have a favorite margarine you use for this recipe? ☺️

Antonia Sattler — November 1, 2021 @ 2:29 am Reply

What kind of dough is used? Or is it just a basic shortbread dough?

Dar Fedder — October 24, 2021 @ 9:45 am Reply

Theses are the best raisin filled cookies I’ve ever eaten I try making them every time I can .thier the best.

Lorraine — February 7, 2021 @ 12:19 am Reply

Absolutely, positively the BEST raisin filled cookie recipe. Only one correction- a cup of milk is WAY too much. I fought the dough the first year. The second year (birthday present), I cut the milk to less than half a cup. Parchment paper is a necessity. The bottoms will get too done if directly on the pan (plus I use an insulated cookie sheet). Thank you for this recipe. I thought the person who requested them cried because they were just like Grandma’s.

Jody — January 31, 2021 @ 10:22 am Reply

I made these raisin filled cookies yesterday. I followed the recipe to a T. They were so salty we couldn’t eat them.
Would you know why?

Joyce Garcia — December 23, 2020 @ 4:00 pm Reply

OMG THIS HOMADE BAKED MACARONI AND CHEESE WAS A HIT. VETY DELICIOUS. I ADD SLICED JALEPENOS TO THE DISH AND SMOKED BACON

DAS — December 22, 2020 @ 7:24 pm Reply

I didn’t make THIS recipe, but my grandmother b. 1896 made this and probably got it from her mother, but this old fashioned western pioneer recipe uses 1 c. brown sugar and 1 cup white sugar, 3 eggs and 4 cups flour. Always wanted to cut the sugar out of the raisin filling, raisins are sweeet enough. Love the idea above of adding lemon juice. In this old recipe my grandmother minced the raisins in a meat grinder, because the original old one did so. ::smile::
Fun to find this! Thanks.

Just made these today. They are quite good. Followed the recipe but forked the edges and sprinkled with sugar before baking.
The dough is quite sticky, therefore use lots of flour when rolling out as she suggested.
I will make them again, but use a smaller circle cutter. The cookies are larger than I would like.

Gia — July 11, 2020 @ 5:46 pm Reply

Wow, I’ve been looking for a recipe for these forever and a day, as they were one of my grandmothers favorites too. I remember well the magical childhood memory of coming into her kitchen, finding these on her counter, and grabbing one immediately even before she kissed and hugged me hello. Can’t wait to make these! Thank you for warming my heart and filling it with love reading this post. Grandmothers are very, very special.❤️❤️

SUE DESROCHERS — April 29, 2020 @ 10:32 pm Reply

I have been looking for this recipe forever!!!! I loved them in my younger days and can’t wait to start baking!!

Renee Fye — December 19, 2019 @ 12:24 am Reply

Add chocolate to the raisins. You won’t be sorry. And take a short-cut and use a yellow cake mix for the dry ingredients. Best raisin filled cookies ever. You’re welcome.

Jean M. Guenot — December 6, 2019 @ 1:10 pm Reply

I will be making these delicious raisin cookies for Christmas.Thank you for sharing.

alma bean — November 19, 2019 @ 2:42 pm Reply

PERFECT TEXTURE SOFT AND OHHHH SO GOOD.

Nancy — February 18, 2019 @ 9:34 pm Reply

These had a good flavor, but I found them heavy & too doughy. I’m looking for something similar to my grandmother’s raisin filled cookies, but this wasn’t it.

Trudy from Pa — January 3, 2019 @ 9:20 pm Reply

Made these cookies for Christmas and they were soo good. Used a cup for cutting out the circles.. It was to big lol. Next yr I’ll use a smaller one LOL. Gave them out to people and I got a lot of compliments.

Becky — December 23, 2018 @ 10:25 am Reply

Yesterday we were all sitting around talking about our relatives and how Great Grandma Potratz used to make the best desserts. She was a baker throughout her life. My Dad mentioned these raisin filled cookies and how she used to bake them all the time. He didn’t have the recipe so we googled it. I made them and boy did my Dad love them. He said they were exactly like he remembered them! The dough is tender and the raisins not too sweet. Thank you!

A — December 23, 2018 @ 6:59 am Reply

I made these for Christmas. My Mother told me her fond childhood memories of a woman selling them in the neighborhood during the holidays and wishing she could find a recipe. My parents were thrilled, they were just as they remembered them. The cookie is delicious as the filling (a tad sweet, but we are older), my dad was craving sour cherries so we made half with a filling of sour cherry, lemon juice, sugar and cornstarch, delish too!

lisa — December 5, 2018 @ 2:09 am Reply

I have been making these for years. You can use can pie filling. and they freeze well and my family loves them frozen with blueberry and a glass of lemon aid on a hot summer day.

Kathy Gould — November 18, 2018 @ 12:33 pm Reply

I can’t wait to make and try these. My Aunt Carole used to make these at Christmastime and I just loved them…and her! Thank you so much for sharing the recipe. I will follow the recipe as written. As soon as I make them and share them with the family, I’ll post back!

Donnie — October 19, 2018 @ 12:10 pm Reply

Your FILLED RAISIN COOKIES, do you have the nutritional info. I couldnt find it.

Where is the oven temp for this recipe?

Janelynn — April 2, 2018 @ 1:28 am Reply

My recipe calls for brown sugar for the dough; it is excellent.

Linda — December 17, 2017 @ 1:59 pm Reply

My grandmother also made raisin filled cookies. Only significant difference: 1 tsp lemon juice AND 1 tsp vinegar.

Excellent. Just like my mom used to make but I lost her recipe. Thank u so much for posting this!

Randy — November 3, 2017 @ 5:40 pm Reply

If you do use butter ( my recipe says to), use a fork to crimp so filling won’t leak, and slash the top just as you would a pie.. Grandma always did a wheat pattern of a longer slash wit 3-4 short on each side. Crushed pineapple was an alternative but I am unsure how the filling directions changed other than she drained it and I drank the juice while they baked.

Toni Anderson — August 5, 2017 @ 4:33 pm Reply

My maternal grandma had a recipe almost identical to this. I’ve made them, since I was a young bride. They were my dad’s favorite thing, so, in his later years when he didn’t have anything he wanted for gifts, I would make him a big batch of these for Christmas, Father’s Day and his birthday as well as a few times a year, in between. At the end of his time with us, the facility he was in couldn’t get him to eat, so I told them I’d bring something I knew he would eat. I baked a big batch of these for him. Needless to say, he NEVER turned them down!!

Michael Pavelek II — June 11, 2017 @ 9:16 am Reply

I made these cookies for my wife because I burned the two raisin filled cookies a close friend gave my her. Never made cookies before and these were a huge success. I am out of the dog house! Thank you, Brown Eyed Baker, for sharing the recipe.

Mike, Slippery Rock, PA

Linda D. Quick — April 3, 2017 @ 7:55 pm Reply

Made these about a week ago. They were the best ever! No photo because they were inhaled too fast! (We sell fresh eggs and everyone who walked in the house smelled them while still in the oven and hung around to taste them. Hence, no cookies for photos.) Will definitely make again.

Linda from Tobyhanna

Laurie — January 5, 2017 @ 11:14 pm Reply

Followed instructions only change was I used butter. Chilled dough a little longer and I had no problems at all with the rolling of the dough. I used a fork to close the cookies which was a suggestion by another baker and it worked like a charm and looked adorable. A lovely cookie in appearance and taste. I will use an egg wash and sugar sprinkled on the top next time just to add a little something. Very highly recommended.

mary jones — December 20, 2016 @ 1:37 pm Reply

This has to be the worst cookie recipe in the world. To say the dough will be sticky is an understatement. Super Glue is a better description even after being in the fridge for 50 minutes. Thought I would try leaving it in fridge overnight WRONG same result. Impossible to work with even after very carefully following the directions. ZERO STARS what a waste of ingredients!!!

Beverly God — December 12, 2016 @ 8:40 am Reply

I found my mother’s recipe for these and compared with yours. Almost exact-except my mother used melted Spry (Crisco) instead of butter–I go with the butter. I am making these today!!

Laurel — November 3, 2016 @ 9:12 am Reply

My grandma made these when i was a young girl. They were great. Now, my daughter is hooked on them. She has a hard time finding “good” ones. So, mom to the rescue. She will be surprised and they will be gone quickly. I hope to make my frandma proud.

Linda — October 28, 2016 @ 4:45 pm Reply

These are my Dad’s favorite cookies. I am not a fan of raisin cookies, but my entire family likes these. I use butter and they are perfect every time. Thank you for the recipe!

Lisa — July 19, 2016 @ 12:51 pm Reply

Can you fix the formatting for this page, please? It’s a little hard to read. :)

Di W. — December 19, 2015 @ 8:10 pm Reply

I am so glad I found this recipe. These cookies have been very popular in my hometown since at least the 50’s when I was growing up. I’ve never found them anywhere except in northeast Ohio. I live over 500 miles away now so that makes it a little hard to just go get some :) Thank you for posting this recipe. I am not crazy about raisins but I LOVE these cookies.

Balerie — December 2, 2015 @ 2:27 pm Reply

I made these last year and they were delicious!!! Time consuming and messy. But worth the work!!! Yummy!!!

Deb — August 15, 2015 @ 10:01 am Reply

These cookies were very easy to make and delicious. Just the right amount of sweetness. I didn’t change anything in the recipe. It was perfect just the way it is written.

kris — July 4, 2015 @ 1:19 am Reply

My grandma made these all the time. However she would put her raisins thru a grinder before she cooked them down. Best cookies ever.

Brenda — March 23, 2015 @ 5:18 pm Reply

My grandpa also made these cookies, and they were always my favorite! These look and sound exactly the same as his. I’ve purchased the store-bought version on a whim a few times, and although they’re close, they’re just not the same as homemade. I can’t wait to try these!

Susan Harrison — March 17, 2015 @ 9:49 pm Reply

I absolutely give this recipe a 10 star plus +++++ I remember eating cookies like this as a child but for some reason never ran across the recipe among my mum’s things. Stumbled on this one today while looking for raisin fillings for cookies as I planned to make an oatmeal jam jam to use it in. These are so much better! Fantastic recipe. I did use a sifter to put the dry ingredients in and I baked at 350 on a cookie sheet without parchment paper. I cooked for about 15 to 17 minutes and they turned out perfect! Thank you so much for my new “favorite cookie”

Erin — February 13, 2015 @ 8:37 pm Reply

My husband just made this for a Valentines Day Mens Bake off we are hosting tomorrow. He made these for a similar event we attended not long before we began dating. Now, we have been married 6 years and have 2 lovely daughters. Thanks for helping us relive a special memory! They are delicious!

Louise — February 4, 2015 @ 3:45 pm Reply

This recipe sounds great. Will try it next. I have used red raspberry jam as a filing and it is fantastic; not nearly as sweet as the raisin filling. The raisin filled are my husband’s favorite cookie and he said they ” look and taste just like the ones Mom used to make.” That is a supreme compliment. Only problem I have is they get too moist if kept in an air tight container.

chris — December 15, 2014 @ 5:44 pm Reply

My boyfriend has quite a few times gone on & on about these raisin filled cookies he used to love as a kid, but can’t find anywhere. I’m wondering if these are it-I should make them for him & surprise him! Hopefully they’re the cookie he speaks of!

Mike — December 3, 2014 @ 10:40 am Reply

This is a LONG-STANDING family recipe, straight from Ireland (for us). You forgot one of the key ingredients: either 1 or 2 T lemon extract for the dough. THAT really adds to the nice contrast to the raisin filling….believe me, it works.

Susan — November 29, 2014 @ 7:16 am Reply

Hi Michelle, I am really late in posting a comment! I made these last year and will be making them again soon. These are the best raisin filled cookies I ever tasted! I didn’t know how the cookies would seal themselves, but they did. I also ran out of filling before dough and substituted orange marmalade–DELISH! Thank you for sharing your Grandma’s recipe–there’s nothing better than old-time favorite family recipes!!

Kelly — October 7, 2014 @ 4:47 pm Reply

Do you know if these freeze well? My grandfather has requested these for his birthday this year, but it happens to be the day before my wedding so I know I won’t have much time to bake that week!

Anna Sarver — May 13, 2014 @ 3:56 pm Reply

I have tried this recipe 3 times now and it has yet to work for me… the dough is impossible to work with.

Shakina — April 30, 2014 @ 11:16 am Reply

This is such an awesome looking cookies.. I cant wait to try them.. I am from India.. I would like to know your cup measurements in grams. Please and Thank you.

Gynie — April 3, 2014 @ 5:02 am Reply

http://chefpast.blogspot.com/2013/12/filled-raisin-cookies.html

This blogger took your recipe and pics and claimed it as her own.

MommaB — January 12, 2014 @ 3:48 pm Reply

I was looking for the way to mix up my Grandmother’s delicious raisin filled cookies. Luckily, she wrote the ingredients down but not the steps, so happy to have found this! It’s exactly the same recipe as hers except it used Crisco instead of margarine and white vinegar instead of lemon juice in the raisin filling. I think it’s an old German recipe of my great grandmothers who immigrated to the states. For years I have been meaning to whip this up for my daughter to enjoy as I did. It’s one of the fondest memories of spending time with my Granny making these cookies and then how delicious they were, hopefully I can do the same for my grandchildren, someday! Thank you!

Jameela — January 5, 2014 @ 4:45 am Reply

So, I tried these and they were interesting! However, I did substitute shortening for the margarine.
I don’t really like raisins, and I found the filling way too sweet, but I think dried cherries or jam would be lovely in a recipe like this.
They did bake wonderfully in my crappy oven. Thank you!

Melinda Brown — December 25, 2013 @ 2:26 am Reply

My Mother made raisin filled cookies when I was young. I love them! This recipie doesn’t seem to be too hard, so in the day or so, it will attempt it.

Susan — December 18, 2013 @ 6:34 pm Reply

I made these this afternoon. I rolled mine 1/8″ thick and that was a little too thin. They browned quickly so be careful. The raisin filling ran out before all the dough so I used orange marmalade for the remainder of dough–DELISH! You won’t be disappointed in this cookie! I already ate the “mistakes” and my count is now up to 5 and it’s so early in the evening!! Thanks Michele for such a great recipe; tomorrow I’m making your snicker doodle biscotti. MERRY CHRISTMAS.

tiffany — December 13, 2013 @ 8:18 am Reply

these are a favorite of my husband’s…I’ve had a hard time finding a recipe I believe in (lol) but I think I finally found one!!
I’ll be attempting it today…cross your fingers!

Vika — October 25, 2013 @ 1:34 pm Reply

Is it possible to use 2% reduced fat milk instead of whole?

Judy Whitton — September 15, 2013 @ 12:05 am Reply

I have a very similar family recipe for raisin pie cookies. We do something a little bit different though. After we put the second cookie layer on the top, we pinch the two cookie layers together with a fork making it look more like the fluted edges of a real pie. We also take a knife and cut an X in the middle of the top layer. Right after they come out of the oven, we put them in a sealed jar with a fresh slice of bread on top and the next day they are moist beyond belief! My sister and I shared an apartment in our young and single days and we made these cookies all the time! It has been years since I have made them, looks like this will be the next thing on my list to bake.

Rosemary — August 30, 2013 @ 7:05 pm Reply

Hi Michelle looking for recipes saw this cookies they look great my sister in law makes a similar ones we have a mixed background so we love food,we have italian, french spanish blood and i was born i s/america married to an italian, hubby loves sultanas so I know they will become my Xmas treat. I live in australia and I am always looking for new things to cook. I am a simple cook but I enjoy been in the kitchen, I will make them this coming week as a surprise thanks for all your recipes and sharing them

Bruce — August 7, 2013 @ 8:06 pm Reply

My grandad swore that raisin-filled cookies was grandma’s bait that hooked him! What a fond memory of both the cookies and my grandparents. THANK YOU.

Karen — July 20, 2013 @ 8:02 pm Reply

Saw this recipe today and tried it out with my boyfriend. They are amazing! The dough was so easy to handle and the filling was delicious. They came out picture perfect and yummy! Thank you so much for sharing this recipe!

Yeko — March 27, 2013 @ 7:16 pm Reply

OMG! My grandmother used to make a cookie simliar to this with strawberry filling. I can’t wait to try this recipe.
BTW- I love your site.

Maryann Cerato-Dominick — January 21, 2013 @ 9:37 pm Reply

I just have to thank you for the research you did on this recipe and posting it. I just made these today…and while I’m not a “huge fan” of raisins…I am now! So what made me make them if not a fan of raisins….my Mom. She’s been going on and on about her Mother’s raisin cookies but that she can’t find a good recipe the the stores put little filling in the ones she did find.

I just happened to come across your recipe….FABULOUS! I suer stuff them and use a much smaller diameter and don’t seal them…they almost look like sandwich cookies. I made the larger ones and sealed them, but that darn raisin mixture was so good Mom wanted to super stuff them. I just wanted to eat it with some frozen yogurt!
Thank you, you have made it possible to bring my Grandmother backing back through this recipe. I’ll now follow your FB posts to see what other unexpected delights you will offer.
Oh, and since your mission is to “To make you hungry and get your kitchen messy.”–you succeeded. What a nice little mess and sure eat a few of these!
Thanks,
Maryann, Riverside,CA

darlene bennet — January 10, 2013 @ 12:57 pm Reply

my husband loves these cookies he would like to know if you could give him 1/2 the receipeas my freezer isnt big

Tom J. — January 1, 2013 @ 12:11 pm Reply

The recipe is very similar to what my mom used to make except that she used a mixture of raisins (primary) and pineapple. Always made them for Christmas and Easter. After she died my older sister would make them for me, and others, although she knew they were my favorite. Now with her gone, my daughter made them once a few years ago. Boy do I miss them!

zina — December 30, 2012 @ 12:10 pm Reply

As a kid, my mom and I filled these with mincemeat pie filling. I love the stuff, but my mom always found it too sweet, this was our compremise.
I did them again this year, my hubby loved them. Also made the Lakerli, Swiss ginger bread type hunt it out…really good
Happy New Year

Jenny — December 27, 2012 @ 5:24 pm Reply

These are very traditional and popular in my Mennonite family cookie reportoire and my cousin figured out the easiest way to form and fill them. She rolls out the very soft dough and measures and marks it to form approx. 2 inch by 4 inch rectangles, and then cuts it. No dough is wasted at all, except minimally around the outside edge. Then, you place the spoonfull of filling in the center, and fold each short edge to the center, overlapping it slightly. Press to seal along the two edges. The top flaps kind of just bake into one another without really needing to press/seal them. And if some of the filling peeks out, thats ok too. LOVE THESE COOKIES!

Staci — November 13, 2012 @ 9:59 am Reply

these are a favorite of mine! I got my recipe from my grnadmother who always used a little nutmeg and cherry pie filling. I think she used the cherry pie filling to spoil my dad since it is his favorite.

I have a question – my dough is always quite sticky and hard to handle, does your turn out the same way? If so, how do you not give up after a few cookies?

Loved hearing the story behind this. I love fig cookies, so these look like something I’d love too. Can’t wait to try them!

Debra — July 29, 2012 @ 9:57 am Reply

Your story brought happy tears to my eyes. Thank you for sharing the story behind the recipe. :D

Lila — July 22, 2012 @ 6:56 pm Reply

They look great! I had the same exact thought as jlhpisces! Any ideas for a fig filling?

Carol — July 21, 2012 @ 4:54 pm Reply

I have almost the identical recipe from a friend’s mother. Must be 40 year old recipe or more! Instead of baking powder it uses cream of tartar. As for the margarine, my recipe uses shortening and comes out great. I agree butter would not be a suitable substitute, but Crisco works fine. Whomever added the KAF Sunshine Raisin Biscuit recipe, I love you!!!!!! I too have missed my favorite childhood treat and now I can make them myself. So there Kellogg.

I adore these cookies. My husband’s aunt makes them every year at Christmas time, only she cuts them with a scalloped cutter.

Cookies that double as a serving of fruit? :) That’s my kind of cookie!

The filling of these reminds me of butter tarts (it’s a Canadian thing – but they’re SO good!). If you like these, you’d probably love butter tarts too!

Colleen — July 19, 2012 @ 9:24 am Reply

I am SO EXCITED about this recipe. In my hometown, there used to be a bakery that made these filled cookies. My favorite were always the cherry filled. My husband and I LOVE these cookies, but can’t get them where we live in Maryland so I’m really excited to be able to make them now! WATCH OUT! :-)

These sound blissful! I absolutely adore raisins and always have them in the house, I put them in anything I can, but I haven’t seen these before. However, I’ll definitely be making them soon!

Lori — July 18, 2012 @ 9:13 pm Reply

Cute story behind the recipe. I will have to try it…thanks.

Tracey — July 18, 2012 @ 9:06 pm Reply

I’ve never heard of these before either but they sound really good! I love your idea to adapt the filling, I’m sitting here imagining all the possibilities :)

Carla G — July 18, 2012 @ 8:10 pm Reply

These were required baking when I was in High School (graduated 1979.) I remember them fondly, but then my favorite pie is Sour Cream Raisin (soaked raisins, please!) Yep, I’m gonna have to make these.

Tina From Pa — July 18, 2012 @ 5:39 pm Reply

Yummy! The next time you go to DeLallo’s try their filled cookies,they are wonderful! Over the weekend in my comment this is “The Cookie” I was talking about. I can not wait to try your recipe. I use the tubes of filling ,that baking supply stores. Thank You for sharing a loved family recipe.

Susan Bedard — July 18, 2012 @ 5:01 pm Reply

My mother, whi was a terrific cookiebaker,used to make these cookies. Haven’t had them in years so thanks for the resurrection,

Alisande Allaben — July 18, 2012 @ 4:04 pm Reply

Thank you very much for this recipe. My husband has been asking for a good raisin cookie recipe for years, just like his mother used to make. I can’t wait to try this to see if it comes closer than we’ve been able to find before. Ingredients like margarine may do the trick.

These look really different, and good. Yum!

Seeing this recipe totally made me smile! My Granny and I used to eat the raisin filled bar cookies all the time. I look for them at every grocery store I visit, and I visit a lot, and I cannot find them anywhere. I can’t wait to make these cookies to remind me of her, because I think about and miss her all the time. Thanks for sharing :)

Ashley M — July 18, 2012 @ 3:34 pm Reply

These look great! My MIL loves raisins so I will definitely have to make these for her. Yum.

chrissi — July 18, 2012 @ 2:41 pm Reply

My dad made these every Christmas when I was growing up. (Official cookie baker in my family, he would bake thousands of cookies and gift them to everyone.His spritz were amazing.) When baking these he would use a mix of butter and margarine and the cookies turned out perfectly. I still remember how great the house smelled when these were in the oven. Good memories.

Cat — July 18, 2012 @ 2:20 pm Reply

Michelle, I’ve taken to buying my raisins in bulk at Sam’s or BJ’s. I haven’t bought them in the boxes for years. Can you tell me how much the 15 oz box contains? Somewhere around 2 cups? Can’t wait to try this one out – thanks a million!!

Darcie — July 18, 2012 @ 1:21 pm Reply

My mom makes these every single year for Christmas. I can’t open presents Christmas morning without them – they are definately a must. Since my mom is getting older, a couple of years ago she finally taught me how to make them myself. However, they still taste so much better when she makes them. I’m jealous that you can buy these at a store in your area – I’ve never seen them anywhere here in Arizona.
P.S. Your CCC has very good taste in cookies. ;)

sabrina clever — July 18, 2012 @ 1:15 pm Reply

I just made these for my mom for mother’s day. They were a family cookie that seemed to have disappeared. It took me a really long time to find a good recipe that was similar to those that I ate as a child. Thanks for the great pictures and recipe. You are right…. substitutions for this recipe don’t quite produce the same delicious cookie!

I love raisins lately… I have never heard of raisin-stuffed cookies… but grandma recipes are always the best! Thanks for sharing the family recipe!

I’ve never seen these before but I must try them, since so many of the old time recipes disappear. Thanks for the post.

Susan — July 18, 2012 @ 11:32 am Reply

These look delish! They would be an awesome Christmas cookie filled with fruit mince!! Yum! Need to try that!

Barbara — July 18, 2012 @ 10:58 am Reply

We made these when I was a kid and I still have the recipe. We always put chopped walnuts in with the raisins. I use powered sugar when rolling out the dough if it is too sticky so that the dough doesn’t get tough. We also cut an X in the top piece of dough before we placed it on top.

What a great recipe and a fabulous looking cookie. I can see so many filling options with these.

Thanks for reminding me of this recipe. My grandmother used to make them also. Have you ever used powdered sugar instead of flour to roll out sugar cookies. Try it next time you make sugar cookies. It keeps the dough from getting stiff with re-rolling. Thanks again.

This brought back so many memories for me! My grandmother used to always have these cookies around her house. Even as a little kid who didn’t really like raisins, I loved these. I’m definitely going to have to dig up her recipe and see how it compares to yours! Thanks for bringing back a classic!

These look yummy! I’ve never had anything like this, but it looks like a little mini raisin pie!

Kate — July 18, 2012 @ 10:10 am Reply

This brought back memories…my mom made these and I loved them. Thank you for the recipe.

Sharon Peek — July 18, 2012 @ 8:42 am Reply

Hey Michelle,
Just loved your raisin cookie recipe. As a child I loved Golden Fruit Raisin Biscuits made by Sunshine bakeries. I guess the guys at King Arthur remember them as well. They developed this recipe as a result. http://www.kingarthurflour.com/blog/2011/05/04/golden-memories-sunshine-raisin-biscuits-make-a-comeback/
Hope you get a chance to give it a try it too.

Mary Lynn — July 18, 2012 @ 8:34 am Reply

Michelle, we always buy these cookies at Sam’s. Now, thanks to you, I can make them at home. Thanks for ALL the great recipes.

Laura @ The Salty Kitchen — July 18, 2012 @ 8:28 am Reply

These look delicious! I’m totally excited to try these – thank you!

Bless you, Michelle! My husband, too, has very fond memories of raisin filled cookies. They gotta be soft and the filling can’t be runny or too sweet. I’ve never made them because he had such high expectations and I didn’t want to disappoint. So glad you’re sharing this today . . . I’ll be a hit!

Heather @ Bake, Run, Live — July 18, 2012 @ 4:21 am Reply

I’m not a huge raisin fan (they are just “ok”), but these look delicious!
I’m glad I am not the only one (!)…my boyfriend mentioned a store-bought dessert he wanted me to make, and months have gone by and I still haven’t done it. Your post is a reminder that I really need to change that!!

How sweet to find on old recipe and it was exactly what you had been looking for – makes these cookies extra special! They do look good! Almost like mince pie cookies!

These look and sound wonderful. Somehow, they remind me of the famous fig filled cookies. :) Can’t wait to try these out.

Not changing a thing on the old-fashioned recipes & just going with it – that’s smart. As you said, you’re not going to end up with Grandma’s Cookies otherwise. I love the nostalgia in this post!

Jlhpisces — July 18, 2012 @ 1:35 am Reply

Oh yum! I bet these would make PERFECT homemade fig newtons! :) Must try both versions at the soonest opportunity!

What a great idea. It’d be so good to put some fillings in the cookie.

Grandma’s recipes are ALWAYS the best! I’m not a huge raisin fan either, but I will definitely have to try these cookies. Nice job finding the recipe :)