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):
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).
Add the eggs, one at a time, until each is fully incorporated; scrape down the sides of the bowl as needed.
Add the flour and baking soda until no traces of dry ingredients remain.
Transfer dough to a gallon-size zip-top plastic bag and chill overnight before using.
To Make the Filling:
In a medium saucepan over medium-high heat, combine raisins, water, sugar, and cornstarch, stirring occasionally, until the mixture reaches a full boil.
Remove from heat and stir in pure vanilla extract.
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:
Preheat oven to 350F, place rack in center position, and line 2 or 3 half sheet pans with silpat liners.
Allow cookie dough to rest at room temperature for 15-20 minutes before rolling (or knead until pliable).
Roll dough to 1/8-inch thickness between two layers of parchment or wax paper.
Use 3-inch round cutter to cut 8 bottoms per sheet tray.
Top each bottom with a #50 scoop of filling (a little over 1 tablespoon).
Cut another 8 dough rounds to top the filling for each cookie.
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.
Chill for 10-15 minutes before baking.
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.