Raisin Filled Cookies
15
on Nov 23, 2021
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These Raisin Filled Cookies are soft cookies filled with a sweet filling packed with plump raisins, chopped nuts, and dates. This is a great Christmas cookie recipe to bake this holiday season. Make these old classic Christmas cookies and pour yourself a cup of Ponche Navideño, because it’s the most wonderful time of the year!
What is the origin of these cookies?
This raisin-filled cookie recipe is not a Mexican recipe. It’s actually an old recipe that Dottie, my late mother-in-law, made for years that originally came from the Pennsylvania Dutch Cookbook. They are my hubby’s absolute favorite cookie. My mother-in-law made these cookies every Christmas and adapted the original recipe by adding walnuts and extra dates to the filling.
I will always treasure the memories of enjoying a couple of these cookies with a slice of her Christmas fruitcake.
My hubby knew where to look to find her cookies. He would constantly steal a cookie (and blame me)! She stored a handful in a Christmas cookie tin on her kitchen counter. If the container happened to be running low, more would magically appear the next day. She stored plenty of cookies in the freezer. Cookies were abundant at Nana’s house!
I love these cookies so much because they look like a little quilted pillow or mini pie and remind me of empanadas. They’re delicious and so darn cute!
Key Ingredients
This raisin-filled cookie recipe is twofold — the fruity filling and the soft cookie dough.
For the filling, you’ll need: two cups raisins, a dozen or so chopped dates, all-purpose flour, water, granulated sugar, and chopped nuts like walnuts or pecans.
For the vanilla cookie dough, you’ll need: granulated sugar, shortening, an egg, milk, sifted all-purpose flour, salt, baking powder, and pure vanilla extract.
How To Make These Cookies
First, make the fruity filling for these raisin-filled cookies by adding all of the ingredients listed for it above to a medium-sized pot and cook over medium-high heat on your stove. Stir frequently to prevent burning. Cook until it’s a jammy consistency, then remove from heat and allow it to cool before adding to the cookie dough.
Next, make the vanilla cookie dough. Cream together the shortening and sugar until smooth. Add your egg and milk, and mix until incorporated. Then, add the sifted dry ingredients. Once combined, add the vanilla. That’s it for the dough!
Now, assemble these raisin cookies. Roll out dough on floured surface until thin and cut with round cookie cutter or canning jar ring. Drop a tablespoon of the filling in the center, and top with another cookie round. Crimp the edges with a fork by pressing the two rounds together to seal the filling inside. Puncture each cookie with a fork to allow steam to escape while baking. (Similar to empanadas!)
Bake in a 350 degree oven for 15 to 18 minutes on a lined cookie sheet. Enjoy!
Storage, Freezing, and Reheating Instructions
- Store any cooled, leftover raisin-filled cookies in an airtight container or plastic bag at room temperature for up to five days.
- Freeze the raw dough and raisin filling separately for up to a month, or cooked (and cooled) cookies for the same amount of time.
- Reheat by letting the frozen dough and fruit filling thaw in the fridge overnight until malleable enough to assemble and bake.
Tips and Variations
- Top or dip these raisin-filled cookies in a sweet glaze made of water and powdered sugar for extra sweetness. You could even add sprinkles and sliced almonds for some festive flair!
- Serve with a warm beverage like Ponche Navideño, Mexican hot chocolate, cafe de olla, or spiced mulled wine.
- This is a great cookie to use as a blueprint for more fillings. Try cherry pie filling or your favorite fruit preserves in place of the raisins and dates, if desired.
Frequently Asked Questions
Sure! Dried blueberries or cranberries would also work well in this recipe. You could also use golden raisins, if desired.
Simply omit the chopped nuts from the raisin and date filling! The texture will be different, but they’ll still be delicious!
Add some fresh-squeezed orange juice, a pinch of anise (extract or seeds), and cinnamon sticks to the fruit filling while it cooks. You could even replace sugar with piloncillo and add a splash of rum!
More Dessert Recipes To Try
- Sweet Raisin Tamales
- Double Pecan Thumbprint Cookies
- Mexican Chocolate Crinkle Cookies
- Fresh Persimmon Cookies with Raisins and Nuts
- Dulce de Leche Shortbread Cookies
- Mexican Hot Chocolate Cookies
If you made these raisin-filled cookies this holiday season, make sure to leave a comment rate and review this recipe below!
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Raisin Filled Cookies
Ingredients
Cookie Filling:
- 2 cups raisins
- 12-16 dates, chopped
- 1 teaspoon flour
- ¾ cups water
- ½ cup sugar
- ½ cup walnuts or pecans, chopped
Dough:
- 1 cup sugar
- 1 cup shortening
- 1 egg
- ½ cup milk
- 4 cups sifted flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon vanilla
Instructions
Cookie Filling:
- Mix all the above ingredients and cook until thick but be sure to stir to prevent burning. Cool before putting onto the cookies.
Dough:
- Cream the sugar and shortening. Add the beaten egg and milk.
- Into this creamed mixture, sift the flour, salt, and baking powder. Add the vanilla and mix well.
- Roll out dough on floured surface until thin and cut with round cookie cutter or canning jar ring.
Assemble and bake cookies:
- Drop a tablespoon of the filling in the center of the rounds and top with another cookie round. Crimp the edges with a fork by pressing the two rounds together.
- Puncture each cookie with a fork to allow steam to escape while baking.
- Bake in a 350 degree oven for 15 to 18 minutes on a parchment paper lined cookie sheet.
Notes
- Don’t like raisins? Use cranberries or dried blueberries.
- A regular size canning jar ring is a perfect size for the circles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies were delicious. I made a few adjustments. I added more water and some Karo syrup to the filling since it was alittle too stiff. It made the filling more creamy! I made my cookies larger so I had leftover filling. I’ll freeze it and use it again!