Amish Raisin Filled Cookie Recipe
This Old Fashioned Amish Raisin Filled Cookie Recipe is an old Brethren recipe. The German Baptist Brethren are a denomination similar to the Amish, but somewhat more progressive, allowing electric and motorized vehicles. Cooking and baking styles, however, are quite similar to the Amish Raisin Filled Cookie Recipe, perhaps a little more elegant.
This Amish Raisin Filled Cookie Recipe is nostalgic and takes me back to my sister’s kitchen. They have a soft, basic cookie dough rollout full of sweet raisin goodness.
The cookies themselves are soft and fluffy, though plain. It is a raisin filling that adds a delightful flavor. If raisins aren’t your favorite, you may want to explore other cookie recipes or consider using different dried fruits instead.
“Amish Raisin Filled Cookie Recipe offer a taste of tradition with their soft, chewy dough and sweet raisin filling.”
But my previous easy American Cookie Company Icing Recipe with few ingredients is also very delicious.
INGREDIENTS Amish Raisin Filled Cookie Recipe
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 Amish Raisin Filled Cookie Recipe
- 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
Raisin Filling:
- Combine 1 cup of brown sugar, 2 1/2 tablespoons of all-purpose flour, 1 1/2 cups of water, and 1 3/4 cups of chopped or ground raisins in a saucepan.
- Bring the mixture to a full rolling boil over medium heat, stirring occasionally.
- Once boiled, remove from heat and let it cool.
Cookie Dough:
- Cream 1 cup of white sugar, 1 cup of brown sugar, and 1 cup of shortening until fluffy.
- Add 2 large eggs and 2 teaspoons of vanilla extract, mixing well.
- In a separate bowl, combine 4 3/4 – 5 cups of flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
- Alternate adding the dry ingredients and 3/4 cup of milk to the creamed mixture until combined. The dough will be soft; refrigerate if too sticky.
To Make the Cookies:
- Preheat the oven to 350°F (175°C).
- Roll out half of the dough on a floured surface to 1/8 – 1/4 inch thickness.
- Cut out circles using a cookie cutter or cup, then place them on a parchment-lined baking sheet.
- Spoon a heaping teaspoon of raisin filling onto each circle.
- Roll out the remaining dough, cut circles, and make holes in the center for the tops.
- Place the top circles over the filling and press the edges together.
- Bake for about 11 minutes or until lightly browned.
- Cool on a wire rack and store in an airtight container.
Notes:
- Optionally, drizzle powdered sugar glaze over the cookies.
Nutrition (per serving):
- Calories: 222 kcal
- Carbohydrates: 41g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 109mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 16IU
- Vitamin C: 0.5mg
- Calcium: 33mg
- Iron: 1mg
CAN I FREEZE RAISIN-FILLED COOKIES?
Of course, you can freeze these Amish Raisin Cookies in an airtight container for several months. I lay out what we will eat in a few days and freeze the rest. When thawed, they still taste fresh, just like the day you made them.
Enjoy these cookies, and feel free to share your thoughts below by leaving a comment and star rating.
MAKING PENNSYLVANIA RAISIN-FILLED COOKIES
To make Pennsylvania Raisin Filled Cookies, follow these steps:
- Place circles for bottles on parchment-lined greased cookie sheets.
- Spoon the raisin filling onto the bottom cookie. For a 2 1/4″ cookie, heap about a teaspoon of the raisin filling. Adjust the amount based on the size of your cookies.
- Cover the bottom cookie with the filling almost to the edges, ensuring it is well distributed.
- Using a sewing finger dipped in flour, make a small hole in the center of the top circle.
- Carefully place the top cookies on top of the raisin filling. Gently press the outer edges together using your fingers.
- Bake the cookies until the bottom edges are lightly browned.
- Remove from the oven and let them sit for a moment before transferring them to a wire rack to cool.
Enjoy your delicious Pennsylvania Raisin-Filled Cookies.
CAN I MAKE THESE COOKIES WITH OTHER DRIED FRUIT?
Certainly, If you’re not a fan of raisins, you can easily swap them out for other dried fruits like chopped dates or craisins in these Amish cookies.
You can use whole raisins or craisins if you prefer, but traditionally, the Amish Raisin Filled Cookie Recipe make them with chopped pieces, which some find preferable to the larger, plump raisins. Feel free to customize it according to your taste.
OLD-FASHIONED RAISIN COOKIES
The recipe for these old-fashioned raisin-filled cookies has been around for many years, possibly originating with the PA Dutch people.
I had forgotten about them until recently, but I could almost taste the delicious raisin filling just thinking about them.
My sister used to make these cookies every Christmas, and we’d share them with our neighbors on cookie plates.
If you love this Amish Raisin Filled Cookie Recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy Amish Raisin Filled Cookie Recipe as much as my family and I have. If you have any family recipe stories, share them in the comments. Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.
HAPPY BAKING🍪🍪
Amish Raisin Filled Cookie Recipe Old Fashioned 2024
Ingredients
- INGREDIENTS
- Raisin Filling:
- 1 c. brown sugar
- 2 ½ Tbsp. all-purpose flour
- 1 ½ c. water
- 1 ¾ c. chopped/ground raisins
- Cookies:
- 1 c. white sugar
- 1 c. brown sugar
- 1 c. shortening
- 2 large eggs
- 2 tsp. vanilla extract
- ¾ c. milk preferably whole milk
- 4 ¾ - 5 c. flour
- 2 Tbsp. cornstarch
- 2 tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- Raisin Filling:
- Combine 1 cup of brown sugar 2 1/2 tablespoons of all-purpose flour, 1 1/2 cups of water, and 1 3/4 cups of chopped or ground raisins in a saucepan.
- Bring the mixture to a full rolling boil over medium heat stirring occasionally.
- Once boiled remove from heat and let it cool.
Instructions
- Cookie Dough:
- Cream 1 cup of white sugar, 1 cup of brown sugar, and 1 cup of shortening until fluffy.
- Add 2 large eggs and 2 teaspoons of vanilla extract, mixing well.
- In a separate bowl, combine 4 3/4 - 5 cups of flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
- Alternate adding the dry ingredients and 3/4 cup of milk to the creamed mixture until combined. The dough will be soft; refrigerate if too sticky.
- To Make the Cookies:
- Preheat the oven to 350°F (175°C).
- Roll out half of the dough on a floured surface to 1/8 - 1/4 inch thickness.
- Cut out circles using a cookie cutter or cup, then place them on a parchment-lined baking sheet.
- Spoon a heaping teaspoon of raisin filling onto each circle.
- Roll out the remaining dough, cut circles, and make holes in the center for the tops.
- Place the top circles over the filling and press the edges together.
- Bake for about 11 minutes or until lightly browned.
- Cool on a wire rack and store in an airtight container.
- Notes:
- Optionally, drizzle powdered sugar glaze over the cookies.
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