Amish Raisin-Filled Cookies Recipe

These Amish raisin-filled cookies give me a feeling of nostalgia, taking me back to my mother's kitchen. They are made with a soft and delicious basic cookie dough that gets rolled out and cut into circles. Then 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.

Ingredients

Raisin Filling:

1. Brown Sugar adds sweetness and depth of flavor to the filling.
2. All-purpose Flour acts as a thickening agent to help give the filling a more jam-like consistency.
3. Water provides the liquid base to cook the raisins in.
4. Chopped/Ground Raisins add sweetness, texture, and a fruity flavor.

Cookies:

1. White Sugar and Brown Sugar sweeten the cookie dough and contribute to its texture and moisture content.
2. Crisco Shortening provides fat for tenderness. Shortening tends to create softer and more tender cookies than those made with butter. It has a higher melting point than butter, so it takes longer to melt in the oven, resulting in cookies that spread less and have a softer texture.
3. Eggs act as a binding agent and contribute to the structure and richness.
4. Vanilla Extract adds flavor.
5. Milk (preferably whole milk) adds moisture and richness to the dough.
6. Flour forms the base of the cookie dough and provides structure.
7. Cornstarch helps to create a softer texture.
8. Baking Powder and Baking Soda act as leavening agents, helping the cookies to rise and become light and fluffy.
9. Salt enhances the flavors of the other ingredients.

How to Make Amish 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.

Cookie Dough

The basic 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. If you feel like it's too soft to work with, you can either add another fourth cup of flour or refrigerate the dough for an hour or two. (4 ¾ cups of flour is good for me, but it does require plenty of flour for rolling.)

Spread a thin 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 ⅛ - ¼" 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 ¼" 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 ¼" 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 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.

Old-Fashioned Raisin Cookies

I don't know where the 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.

I had actually forgotten about them until recently. 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 cookie plates for our neighbors.

Can I Freeze Raisin-Filled Cookies?

Yes, these Amish raisin cookies can be frozen. Place the cookies into an airtight container with parchment paper between the layers.

I usually keep out what we'll get eaten within a few days, and the rest gets stored in the freezer. They can be frozen for up to three months and should come out tasting fresh like the day you made them.

More Amish Christmas Cookies

• Date and Nut Pinwheel Cookies Recipe
• Sand Tart Cookies
• Soft and Chewy Amish Gingersnaps
• Amish Sugar Cookies
• Monster Cookies
• Mint Surprise Cookies

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