Soft Raisin Filled Cookie Recipe

Raisin Filled Cookies as time saving cookie bars.

WEBAug 12, 2020 · Bring to a simmer for 10 minutes. Mix together the cinnamon, brown sugar and corn starch until well combined. Add slowly …

1. Prepare the filling before the dough so that it can cool down before being used.
2. To a small pot, add the raisins, water, butter, salt and vanilla. Bring to a simmer for 10 minutes.
3. Mix together the cinnamon, brown sugar and corn starch until well combined.
4. Add slowly to the boiling raisin mixture, stirring constantly.

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Oatmeal Raisin Cookies (Soft & Chewy) Live Well …

WEBFeb 28, 2021 · Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large …

1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
3. Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
4. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.

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Filled Raisin Cookies Brown Eyed Baker

WEBJul 18, 2012 · Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the …

1. Make the Dough: Cream together the sugar and margarine on medium speed until light and fluffy. Reduce the mixer speed to low and add the salt, eggs, flour and milk. Continue to mix until just about all of the flour is incorporated. Add the baking powder, baking soda and vanilla extract and mix to combine. The dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
2. Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes. Cool to room temperature before using.
3. Assemble and Bake the Cookies: Preheat oven to 400 degrees F. Line three baking sheets with parchment paper or a silicone baking mat.
4. Using about 1/3 of the dough at a time, roll out the dough on a well-floured surface to about 1/8-inch thickness. (The dough is very soft and sticky, so use as much flour as necessary to roll it out without it sticking.) Cut the dough into rounds (I used a 2¾-inch cookie cutter). Place one on prepared baking sheet, spoon 1 to 2 tablespoons of the raisin filling onto the circle and then top with another round of dough. Just lay the circle on top of the filling; there is no need to seal them shut, as they will do so while baking. Repeat with remaining dough and filling.

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