Old Fashioned Raisin Filled Cookies

from ButterYum

makes 35 large cookies (3.5 inches)

Ingredients

Dough:

• • 1/2 pound unsalted butter, room temperature

  • 2 cups lightly packed brown sugar

  • 3 large eggs

  • 4 cups all purpose flour

  • 1 teaspoon baking soda

Filling:

• • 1 pound raisins

  • 1 cup water

  • 3/4 cup granulated sugar

  • 2 tablespoons cornstarch

  • 1/2 teaspoon pure vanilla extract

Recipe Directions

To Make the Dough (the night before baking):

• 1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and creamy (about a minute).

  2. Add the eggs, one at a time, until each is fully incorporated; scrape down the sides of the bowl as needed.

  3. Add the flour and baking soda until no traces of dry ingredients remain.

  4. Transfer dough to a gallon-size zip-top plastic bag and chill overnight before using.

To Make the Filling:

• 1. In a medium saucepan over medium-high heat, combine raisins, water, sugar, and cornstarch, stirring occasionally, until the mixture reaches a full boil.

  2. Remove from heat and stir in pure vanilla extract.

  3. Transfer filling to an airtight container and allow to sit at room temperature until needed (can be made a day ahead).

To Assemble and Bake the Cookies:

• 1. Preheat oven to 350F, place rack in center position, and line 2 or 3 half sheet pans with silpat liners.

  2. Allow cookie dough to rest at room temperature for 15-20 minutes before rolling (or knead until pliable).

  3. Roll dough to 1/8-inch thickness between two layers of parchment or wax paper.

  4. Use 3-inch round cutter to cut 8 bottoms per sheet tray.

  5. Top each bottom with a #50 scoop of filling (a little over 1 tablespoon).

  6. Cut another 8 dough rounds to top the filling for each cookie.

  7. Gently press to flatten cookies before pressing/crimping the two disks of dough together with your fingers or a fork; use a toothpick to make a small vent hole in the center of each cookie.

  8. Chill for 10-15 minutes before baking.

  9. Bake one sheet pan at a time for 10 minutes; remove from oven and allow cookies to cool completely before serving. Store leftovers in an airtight container.

Notes

• • For best results, bake only one sheet pan at a time and be sure cookies have chilled properly before baking.

  • No need for extra flour when rolling dough between two layers of parchment or wax paper.