Amish Raisin-Filled Cookies Recipe
These Amish cookies are simple, basic cookies that are filled with a delicious sweet raisin filling.
Ingredients
Raisin Filling:
- 1 c. brown sugar
- 2 1/2 Tbsp. all-purpose flour
- 1 1/2 c. water
- 1 3/4 c. chopped/ground raisins
Cookies:
- 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 3/4 - 5 c. flour
- 2 Tbsp. cornstarch
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
Instructions
To make raisin filling:
- Chop or grind the raisins.
- In a saucepan, mix the brown sugar and flour. Add the water and raisins.1 c. brown sugar, 2 1/2 Tbsp. all-purpose flour, 1 1/2 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.
Cookie dough:
- 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 3/4 - 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 11 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. Place parchment between the layers, and I recommend freezing any cookies that won't get eaten within three days, to keep them fresh.
Notes
If desired, drizzle a powdered sugar glaze over the top of the cookies.
Nutrition
Serving: 1cookieCalories: 222kcalCarbohydrates: 41gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 109mgPotassium: 119mgFiber: 1gSugar: 16gVitamin A: 16IUVitamin C: 0.5mgCalcium: 33mgIron: 1mg
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