Raisin-Filled Cookies

Every Christmas during my childhood these beautiful shaped gingerbread man cookies would be sitting on the counter wrapped in cling wrap with a green ribbon around it. I would always make sure to take one for later. This cookie ended up being one of my favorites and a core memory for Christmas Eve. Lately I've been craving them but never tried making them until today. Having extra raisins around the house it was calling my name so here we go! Now I don't have the gingerbread man cookie cutter so excuse my plain circles. 🤣 I did cut the recipe way back since I was just testing it.

Raisin-Filled Cookies

Ingredients

• 1 cup packed brown sugar

• 1 cup sugar

• 1 cup butter, softened

• 3 large eggs

• 2 tablespoons vanilla extract

• 5 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 3 tablespoons buttermilk

• filling:

• 1 tablespoon cornstarch

• 3 tablespoons all-purpose flour

• 1 cup packed brown sugar

• 2 cups boiling water

• 1-1/2 cup seedless raisins

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.