Raisin Filled Cookies. Made as cookie bars. The recipe usesa soft cookie dough in a time saving, easy, no-roll method to enjoy all the flavour of the old fashioned favourite in less time.
Raisin Filled Cookies
Thinking of raisin filled cookies, I remember years ago, a friend’s grandmother used to make little pastry cookies with a raisin filling. She made them as little round turnovers with a sweet raisin filling.
Sometimes, though, she’d cut out smaller circles of dough and place the filling in the centre before topping with another round of pastry.
I’ve used sultana raisins in my version but you can use golden raisins too.
Now I say pastry but it was somewhere between a pastry and a soft cookie texture. Although many people are not raisin filled cookies fans, I couldn’t get enough of them.
I’d still love to have her original recipe but she has since passed and I’ve lost touch with that old friend. So, I don’t know if it’s even possible to get it now.
A triggered memory.
When I recently saw a photo of a raisin cookie bar, I was reminded of that recipe and decided to try a version of my own. I decided to use a soft cookie dough similar to the recipe I saw and my own raisin pie filling for the centre.
In other filled cookie bars I’ve made, I rolled out the dough for the top and bottom layers but I like this method of just pressing it into a plastic wrap lined pan to form the top cookie layer. You’ll probably agree it’s much easier and less fussy.
If you are not a fan of raisin filled cookies, try another filling like apple or cherry. I’ll be experimenting with more versions of this recipe myself soon.
Preparing the dough/pans for the raisin filled cookies.
Line the pan with plastic wrap and press cookie dough into pan.
Lift that layer of cookie dough from the pan and set aside. This will become the top layer.
After pressing the other half of the cookie dough into the bottom of a parchment lined pan and adding the filling, flip the first layer of dough on top of the raisin layer.
Originally published Jan 2016. Updated Aug 2020.
UPDATE!
I’ve tried this recipe as Raspberry Filled Cookie Bars and they are so utterly delicious as well!
Raspberry Filled Cookie Bars
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Yield: 24
Raisin Filled Cookies - made as cookie bars
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
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.
Ingredients
For the filling
- 2 cups raisins
- 1 cup water
- 2 tbsp butter
- pinch salt
- 1 1/2 tsp vanilla extract.
- 1/4 tsp cinnamon, optional
- 1/2 cup brown sugar
- 2 tbsp corn starch
For the cookie dough
- 1/2 cup butter
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 large egg
- 1 3/4 cups + 2 tbsp flour
- 1/2 tsp baking powder
Instructions
To prepare the filling
- 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.
To prepare the cookie dough
- 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.
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Nutrition Information
Yield
24Serving Size
1
Amount Per ServingCalories 150Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 80mgCarbohydrates 25gFiber 1gSugar 15gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
