RAISIN FILLED COOKIES - MADE AS COOKIE BARS
Raisin Filled Cookies - made as cookie bars. The recipe uses a soft cookie dough in a time saving, easy, no-roll method to enjoy all the flavour of the old fashioned favourite in less time.
Provided by Barry C. Parsons
Categories Cookie Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Prepare the filling before the dough so that it can cool down before being used.
- To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a simmer for 10 minutes.
- Mix together the cinnamon, brown sugar and corn starch until well combined.
- Add slowly to the boiling raisin mixture, stirring constantly.
- Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
- Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it ever few minutes before using it to fill the cookie bars.
- Cream the butter, vanilla and sugar well.
- Beat in the egg.
- Sift together the flour and baking powder and fold into the creamed mixture until a soft dough forms.
- Divide the dough into 2 equal portions.
- Line a 9x9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out onto a cookie sheet, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.
- Lightly grease the 9x9 inch baking pan and line it with parchment paper for easy removal of the cookie bars when they are baked.
- Press the other half of the dough evenly into the bottom of the parchment lined pan. I use the back of a tablespoon to smooth it out evenly.
- Spread the raisin filling evenly over the base layer.
- Take the dough square from the fridge and flip it onto the filling layer. Peel off the plastic wrap and press down lightly on the dough with the backs of your fingers to release any air pockets trapped under the dough.
- Bake in a preheated 350 degree oven for 25-35 minutes until lightly golden brown on top.
- Cool completely before cutting into squares or bars.
Nutrition Facts : Calories 150 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN BARS
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
- Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
- Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
- Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
RAISIN FILLED COOKIES
What a delightful treat! Raisins never tasted so good as they do in these soft, pleasantly sweet cookies.
Provided by Barb Wandrey
Categories Cookies
Number Of Ingredients 17
Steps:
- 1. COOKIE DOUGH: Sift flour, baking soda and baking powder together and set aside. Cream sugar and butter. Add eggs, milk and vanilla.
- 2. Add sifted dry ingredients. You may have to add up to 4 cups of flour to get a workable dough.
- 3. Chill dough
- 4. Roll chilled dough out on floured surface to desired thickness for each cookie. Cut with round cookie cutter. I use the pampered chef biscuit cutter.
- 5. Place cookie circles on sprayed baking pan. Add small amount of cooled raisin filling (see recipe below) to each cookie. Do NOT overfill or your cookies will leak while baking. Top with a remaining cookie cirle. Seal edges.
- 6. Bake at 350 degrees until lightly brown. Cool
- 7. RAISIN FILIING: Boil raisins in water for 5-10 minutes. Add sugar and vanilla.
- 8. Combine dry ingredients and slowing stir into boiling raisins. Stir and cook until thickened. COOL BEFORE PLACING BETEEN LAYERS OF COOKIE DOUGH
- 9. TIP: These cookies are rich. You can also fold a single circle in half to create a half moon to create a smaller cookie.
RAISIN FILLED OATMEAL BARS
Make and share this Raisin Filled Oatmeal Bars recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Stir together flour, oats, brown sugar and soda. Cut in butter until mixture is crumbly. Pat 2/3 of crumbs in the bottom of an ungreased 13x9x2-inch baking pan.
- FOR FILLING:.
- In a saucepan combine sugar and cornstarch. Stir in 2 cups raisins and 1 cup water. Cook and stir till bubbly. Spread atop crumb mixture.
- Sprinkle with remaining crumb mixture. Bake in a 375F oven for 25-30 minutes.
- Cool on wire rack. Cut into bars.
RAISIN FILLED COOKIES
A delicious raisin filled cookie that is so delicious and you will go crazy over the raisin filling! It's so good!
Provided by Six Sisters Stuff
Yield 24
Number Of Ingredients 25
Steps:
- Raisin filling:
- Put raisins in a pan and cover with water. Boil for 5 minutes.
- Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
- Set aside to cool while you make the cookie dough.
- Cookie Dough:
- Combine softened butter, shortening, vanilla, and sugar. Add in egg.
- Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
- Chill dough for about 10 to 15 minutes.
- Roll dough about 1/8 inch thick.
- Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
- Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
- Bake at 375 for 10 to 12 minutes or until very lightly browned.
- Glaze:
- When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
- Frost the tops of each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5763 kcal, Fat 119 g, SaturatedFat 59 g, Cholesterol 245 mg, Sodium 4612 mg, Carbohydrate 1103 g, Sugar 745 g, Protein 95 mg
CLEO'S RAISIN FILLED COOKIE BARS
I had these when I was growing up and truly missed them as I got older. I have have many a raisin cookie and I went asking my mom for this recipe because it was always the best. Cleo is one of my mom's best friends and I have held onto this one and cherished it.
Provided by Narshmellow
Categories Bar Cookie
Time 1h30m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- Cook filling ingredients in a saucepan over low heat until thick, about five minutes.
- Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs.
- Press half of mix into a 9 X 13" pan.
- Spread on raisin filling.
- Pat on remain crumb mixture to cover all the filling.
- Bake at 400° for 20 to 25 minutes.
- Cool and cut into bars.
Nutrition Facts : Calories 165.6, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.4, Sodium 91, Carbohydrate 29.4, Fiber 1.4, Sugar 16.5, Protein 2.3
FAMILY FAVORITE RAISIN-FILLED COOKIES
These are a childhood favorite, passed down from my grandmother and great-grandmother.
Provided by joeyc
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 1/2 cups flour, 1 cup sugar, cream of tartar, and baking soda together in a bowl. Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass.
- Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin mixture into center of a cookie round and top with another round. Use a fork to crimp the edges together to make little pies. Place cookies onto a baking sheet.
- Bake in the preheated oven until cookies are lightly golden brown, about 11 minutes. Watch carefully to prevent burning.
- Gather cut scraps of dough, gently form into a ball, and roll out again. Repeat steps as before until all dough and filling are used up.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 38 g, Cholesterol 8.2 mg, Fat 4.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 59.5 mg, Sugar 21 g
OLD-FASHIONED OATMEAL RAISIN BARS
These tender bars from Rita Christianson of Glenburn, North Dakota have a sweet raisin filling tucked between a golden oat crust and topping. The old-fashioned treats are perfect for potlucks and cost a mere 20¢ each.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 179 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
RAISIN FILLED COOKIES
Steps:
- In a stand mixer, or by hand cream the sugar and butter.
- Add the salt, egg, milk, baking powder, baking soda and vanilla; mix until combined.
- Turn off the mixer (if using) and add all 3 cups of flour. Turn mixer on low (or stir by hand) and mix until a soft, sticky dough ball is formed.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or for several hours.
- In a small saucepan, mix the sugar and cornstarch well to blend and smooth any lumps. Add water and whisk until smooth. Add the lemon juice and raisins and bring to a boil on medium heat.
- Reduce to simmer and cook for 5 minutes stirring constantly. Remove from heat and allow to cool completely. Filling will be thick.
- Divide dough into 3 parts, refrigerate remaining dough while working.
- Dust work surface with flour and roll out dough to 1/8 inch to just under 1/4 inch thickness.
- Cut into 2-1/2 to 3 inch rounds with cutter. Make sure to cut even numbers of rounds. Transfer to a parchment lined baking sheet.
- Top each bottom cookie round with a teaspoon or so filling. Do not allow filling to go all the way to the edge of the round and do not over-fill. Press the mound of filling down lightly with dampened finger if necessary to flatten somewhat.
- Top the cookie and filling with another cookie round. There is no need to seal the edges, the soft dough seals and bakes together.
- Bake 375 F for 10 to 12 minutes rotating the sheet pan half way through. Cookies should only start to be a bit golden brown on the bottom and should stay soft.
Nutrition Facts :
NEBRASKA RAISIN BARS
This is an OLD farm recipe from Nebraska. You can substitute your favorite nuts for the walnuts in this recipe.
Provided by Juanita
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan.
- In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves.
- Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening.
- When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan.
- Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 23.1 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 81 mg, Sugar 14.5 g
RAISIN FILLED COOKIES
Raisin filled cookies are some of Santa's favorite cookies in our home. They are soft and chewy with a creamy raisin filling.
Provided by Newton
Categories Cookies
Time 1h5m
Number Of Ingredients 13
Steps:
- Mix all the filling ingredients together in a medium size pan; bring to a boil, and cook 3-4 minutes until mixture is thick, stirring as you do so.
- Allow the mixture to cool to lukewarm before adding to cookie. (Add according to cookie directions).
- In a mixer, cream together the butter and brown sugar.
- Stir in the beaten egg, until blended.
- Sift, and then measure the flour in a separate bowl.
- Add the baking powder, salt and baking soda, and then sift again.
- Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture.
- Next add the vanilla.
- The dough will be nice and soft.
- Roll the dough on a slightly floured counter top or board and cut into approximately 3" circles.
- I like to roll a little thinner than a normal sugar cookie since you will have two together.
- Place 1 circle on a cookie or baking sheet.
- Put about 2-3 teaspoons of the lukewarm raisin filling in the center of the cookie.
- Over the top of the raisin filling, add another round circle made from cookie dough.
- Seal the edges with a fork, spoon or your fingers.
- Make a vent in the top of each cookie with a fork or knife.
- Bake in a 350 degrees oven for 20 minutes, or until the cookies are nice and brown.
Nutrition Facts : Calories 209 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 130 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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