Amish Raisin Cookies
These Amish raisin-filled cookies invoke a feeling of nostalgia and take me back to my mother's kitchen.
They are made with soft and delicious basic cookie dough that gets rolled out and cut into circles. And the middle is stuffed with a sweet raisin filling.
PA Dutch raisin-filled cookies are unique and unlike any other cookie I've ever had.
The cookie is very soft and fluffy, and it might seem rather boring on its own. However, the raisin filling gives it a wonderfully delightful flavor.
But needless to say, if raisins are not your thing, then you probably need to look for a different cookie recipe or use a different kind of dried fruit.
Old-Fashioned Raisin Cookies
I don't know where this recipe for raisin-filled cookies originated from, but I know it's been around for many years, and it seems to have its roots with the PA Dutch people.
And until recently, I had actually forgotten about them. But I could almost taste the delicious raisin filling just thinking about them.
My mom made these raisin-filled cookies every year for Christmas, and we added some of them to our cookie plates for our neighbors.
Can I Make These Cookies with Other Dried Fruit?
If you don't care for raisins, you could always make these Amish cookies with a different kind of dried fruit such as chopped dates, craisins, etc.
And the raisins/craisins don't have to be chopped either, although that's how the Amish usually make them. And I prefer the filling with chopped pieces rather than fat, plump raisins.
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How to Make Raisin-Filled Cookies
Raisin Filling for Cookies
Start by making the raisin filling so that it has time to cool.
And since I prefer the texture of chopped raisins, I begin by chopping the raisins in my Ninja chopper.
Once they are chopped, they start sticking together more, which is too much for my chopper. But all you need is a few quick pulses to chop the raisins lightly.
Then bring all the filling ingredients to a full boil, and set it aside to cool.
If you want to get the cookies made and need to cool the filling quickly, you can set the pan of filling into a bowl of ice water.
The cookie dough is easy to make, and I mix mine with my Kitchen-Aid stand mixer using the paddle attachment.
The dough may seem a bit soft and sticky when finished mixing. And if you feel like it's too soft to work with, you can either add another half cup of flour or refrigerate the dough for an hour or so. (4 1/2 cups of flour are good for me, but it does require plenty of flour for rolling.)
Spread a layer of flour onto your clean countertop and place the dough onto the flour. (I find it's easier to work with only half of the dough at a time.)
Sprinkle flour over the top of the dough as well. Then use a rolling pin to roll the dough to about 1/8 - 1/4" thick. If it wants to stick to the counter, lift up the edges of the dough and sprinkle more flour underneath.
Using a round cutter or cup, cut the dough into circles. I love my cutter set and used the 2 1/4" cutter.
But you can make them whatever size you want. Keep in mind, however, that the cookies spread and will be bigger than the size that you cut them.
Making Pennsylvania Raisin-Filled Cookies
Place the circles for the bottoms onto parchment-lined greased cookie sheets.
Then spoon the raisin filling onto the bottom cookie. For a 2 1/4" cookie, I add a heaping teaspoon of raisin filling. You will need to adjust the amount according to the size of your cookies.
(You will want to cover the bottom cookie with filling almost to the edges. I overfilled a few of mine, and some of the filling squeezed out when I pressed the edges together, but it was ok.)
Make a small hole in the middle of the top circle (I used a sewing thimble that was dipped in flour.)
Then carefully place the top cookies over the raisin filling and, using your fingertips, gently press the outside edges together.
Bake the cookies until the bottom edges are lightly browned. Remove from the oven and let them sit for a moment before placing them onto a wire rack to cool.
Can I Freeze Raisin-Filled Cookies?
Yes, these Amish raisin-filled cookies can be frozen in an airtight container for up to several months.
I usually keep out what we will get eaten within a few days and the rest gets stored in the freezer. And they should come out tasting fresh like the day that you made them.
I hope you enjoy these raisin-filled cookies! I love hearing from you, so leave me a comment and a star rating below.
More Amish Christmas Cookies
Amish Raisin-Filled Cookies Recipe
- 1 1/4 c. brown sugar
- 2 1/2 Tbsp. all-purpose flour
- 1 3/4 c. water
- 1 3/4 c. chopped/ground raisins
- 1 c. white sugar
- 1 c. brown sugar
- 1 c. shortening
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 c. milk (preferably whole milk)
- 4 1/2 - 5 c. flour
- 2 Tbsp. cornstarch
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
To make raisin filling:
- Chop or grind the raisins.
- In a saucepan, mix the brown sugar and flour. Add the water and raisins.1 1/4 c. brown sugar, 2 1/2 Tbsp. all-purpose flour, 1 3/4 c. water, 1 3/4 c. chopped/ground raisins
- Bring to a full rolling boil over medium heat, and cook for a few minutes, whisking occasionally.
- Remove from the heat and cool.
- Cream the shortening and sugars and beat until fluffy.1 c. white sugar, 1 c. brown sugar, 1 c. shortening
- Add the eggs and vanilla and mix well.2 large eggs, 2 tsp. vanilla extract
- Combine the dry ingredients and add to the creamed mixture alternately with the milk.4 1/2 - 5 c. flour, 2 Tbsp. cornstarch, 2 tsp. baking powder, 2 tsp. baking soda, 1/2 tsp. salt, 3/4 c. milk (preferably whole milk)
- The dough is very soft. And if you feel like it's too sticky to handle, you can refrigerate it for a couple hours.
To make the cookies:
- Preheat the oven to 350°.
- Sprinkle a layer of flour onto your clean countertop. Place half of the dough onto the flour. Sprinkle the top with a dusting of flour and roll it out, with a rolling pin, to about 1/8 - 1/4 inch thick. If the dough wants to stick to the counter, lift up the edges and add more flour.
- Use a round cookie cutter or cup to cut out circles of dough. (I used my 2 1/4-inch cutter, but you can make them smaller or bigger according to how big you want your cookies).
- Place the dough circles, at least an inch apart, onto a parchment-lined cookie sheet.
- Put a heaping teaspoon of raisin filling onto the top of each circle. (You will need to adjust the amount according to the size of your cookies. I used a heaping teaspoonful for 2 1/4" cookies.)
- Roll out the remaining dough and cut more circles of the same size. Using a thimble or tiny round object, cut a small hole in the center of each circle for the top. (Dip the thimble in flour to prevent the dough from sticking.)
- Place the top circle over the raisin filling and lightly press the edges together.
- Use all the scraps/remaining dough and roll it out to make more cookies until no more dough is left.
- Bake the cookies at 350° for about 10 minutes or until the bottom edges are lightly browned.
- Let them rest on the tray for a moment, then transfer them to a wire rack to cool.
- Store in an airtight container. And I recommend freezing any cookies that won't get eaten within three days, to keep them fresh.