RAISIN FILLING FOR HEART POCKETS
Make this delicious filling for our romantic Raisin Heart Pockets.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.
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 HEART POCKETS
These raisin heart pockets are a sweet treat to serve your loved ones on Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.
- Divide dough into quarters. Place each quarter between 2 sheets of parchment paper. Roll out dough 1/8-inch-thick. Stack packages of dough on a baking sheet and refrigerate until chilled about 1 hour (or freeze for 30 minutes).
- Preheat oven to 425 degrees. Line baking sheets with Silpats.
- Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies and place half of them on a prepared baking sheet, leaving 1 inch between cookies.
- Place a generous tablespoon of filling in the center of the hearts on the baking sheet. Spread filling leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork, to decoratively press the pocket edges together. Re-roll and chill any remaining dough scraps. Repeat process until all the dough and filling is used. If at any time dough becomes too soft to work with, return to refrigerator until chilled.
- Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners' sugar. Store in an airtight container for up to 1 week.
OLD FASHIONED CHRISTMAS RAISIN DELIGHTS
This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies
Provided by Holly
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 17
Steps:
- To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
- Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
- To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
- Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
- Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
- Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.
Nutrition Facts : Calories 345 calories, Carbohydrate 62 g, Cholesterol 39.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 249.8 mg, Sugar 39 g
RAISIN SQUARES
This recipe has been in our family for years. It is a Christmas tradition.
Provided by Janice Casselman
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
- In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
- Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 36.4 g, Cholesterol 38.5 mg, Fat 8.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 105.8 mg, Sugar 25.5 g
RAISIN POCKETS
A really good old fashioned cookie, especially if you like raisin pie..these cookies are awesome...even better the next day after the flavors have a chance to marry....Yummy!!
Provided by grandma2969
Categories Dessert
Time 21m
Yield 30-35 cookies
Number Of Ingredients 16
Steps:
- In a medium heavy saucepan, stir together the raisins, brown sugar, lemon zest, cinnamon and 1/2 cup water.
- Bring to a simmer over medium heat.
- Cook, stirring frequently, for 5-8 minutes, or until the raisins are rehydrated and most of the liquid is absorbed. If the mixture looks dry during cooking, stir in 1-2 tbls more water.
- Transfer the mixture to a good processor.
- Process till the raisins are coarsely ground.
- Cover and refrigerate the filling until cool and thickened slightly, at least 1 hour. The filling may be refrigerated for up to 4 days.
- Let come to room temperature and stir before using.
- DOUGH.
- In a medium mixing bowl, thoroughly stir together the flour, baking powder,baking soda, cinnamon and salt.
- In a large bowl with electic mixer on medium speed, beat together the sugar and vanilla till well blended and lightened. Add the egg, buttermilk, vanilla and lemon zest and beat till well blended and smooth. Stir in remaining flour mixture until evenly incorporated.
- Divide dough into thirds.
- Place each portion between large sheets of wax paper.
- Roll out each portion a generous 1/8" thick, check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet.
- Refrigerate for an hour or chilled and firm or freeze for 30 minutes to speed chilling. The dough may be held for 24 hours. If frozen, let it warm up slightly before using.
- Preheat oven to 375*.
- Grease several baking sheets or use nonstick spray.
- Working with one portion of dough at a time, leaving remaining dough to chill -- gently peel away the paper then pat back into place one sheet of wax paper. Flip the dough over, then peel off and discard the second sheet of wax paper.
- Using a 2 1/2"-2 3/4" round cookie cutter, cut out enough cookies to fill one baking sheet. If at any time dough softens too much to handle, transfer dough to be chilled.
- Place on baking sheet, about 2" apart. Place a heaping tspful of filling in the center of each round, spreading it out slightly.
- Cut out enough cookies to top ones on baking sheet. and immediately place them on the filled rounds. As the cookie tops soften enought to be pliable, using the tines of a fork, decoratively press pocket edges together, dip tines in flour occasionally to prevent sticking. Reroll any dough scraps and continue cutting and filling until dough is used.
- Bake the cookies, one sheet at a time in upper third of oven for 6-9 minutes or until lightly browned all over and slightly darker at the edges. Reverse sheet from front to back, halfway through baking to ensure even browning Transfer the sheet to wire rack and let stand until cookies firm up slightly--1-2 minutes.
- Using a spatula, transfer cookies to wire rack --.
- Let stand until completely cooled. Store in an airtight container for up to 1 week -- or freeze up to one month.
Nutrition Facts : Calories 149, Fat 4.9, SaturatedFat 3, Cholesterol 19.3, Sodium 113.6, Carbohydrate 25.5, Fiber 0.7, Sugar 15.1, Protein 1.7
FRUIT-FILLED HAMANTASCHEN FROM PHILADELPHIA
Steps:
- 1. To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
- 2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.
- 3. To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
- 4. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
- 5. Chill for 2 to 3 hours, or overnight.
- 6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
- 7. Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.
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
GRANDMA'S RAISIN FILLED COOKIES
My Grandmother always had these on hand whenever we would come to visit. We always gobbled them up. I never truly appreciated them tho, until I finally was given the recipe and realized the TIME that went into them. I recommend making the filling one day and the cookies the next.. just saves you that much time. I also like to just underbake a hair... I'll probably be strung and hung for sharing her recipe..:)
Provided by podapo
Categories Dessert
Time 2h10m
Yield 36-42 cookies
Number Of Ingredients 13
Steps:
- Raisin Mixture: Soak raisins in hot water.
- When plumb and soft, drain water and grind.
- Put in saucepan and add sugar, salt, and water.
- Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
- Let come to boil, then set off to cool.
- Cookie: In large mixing bowl, cream together butter& sugar.
- Beat in eggs.
- Add milk and vanilla.
- Mix until well blended.
- Combine dry ingredients together and add to butter mixture.
- Roll out onto flour surface to about 1/4 inch thickness.
- Cut with round cutter.
- Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
- Top with another round cookie, pinch sides together.
- Bake@ 350 8-10 minutes or until just starting to brown.
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