Nanny's Raisin Filled Cookies

4.39 from 36 votes

This is Nanny's recipe. My only changes are the butter (she used margarine) and rum (she used water). For decorating purposes (frosting not needed) I made some butter rum frosting and glazed a few of them. I will include the frosting recipe but you do not need it on these cookies :)

Course Cookie Recipes, Desserts

Cuisine American

Keyword cookie recipe, filled cookies, Raisin Filled Cookies

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 173kcal

Author Shelby Law Ruttan

Ingredients

For the cookies:

¾ cup unsalted butter softened
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
1-½ teaspoon vanilla extract
1 teaspoon baking soda
4 teaspoons baking powder
½ teaspoon salt
6-½ cups all-purpose flour
¾ cup sour milk

For the Filling:

1 cup applesauce
1 cup raisins
½ cup brown sugar
¼ cup Captain Morgan's Spiced Rum or water
2 teaspoons butter

For the Frosting:

1 tablespoon unsalted butter melted
1 cup powdered sugar use more if needed
1 shot 1-½ ounce Captain Morgan's Spiced Rum

Instructions

For the filling:

in a medium saucepan over medium heat, stir together the applesauce, raisins, brown sugar, rum, and butter.
Bring raisin mixture to a boil, then turn heat down to low and simmer for 20-30 minutes, until mixture is thick and raisins have plumped.
Set raisin mixture aside to cool.

For the cookie dough:

Preheat oven to 350 degrees F. Lin a large cookie sheet with parchment paper and set aside.
In a large bowl, using an electric mixer, mix together butter, white sugar, and brown sugar creamy.
Add eggs, one at a time and mix until well blended after each addition. Stir in vanilla extract.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients 1 cup at a time. Add sour milk a little at a time after each flour addition.
By the time you are ready to add your last cup of flour, the dough should be sticky, but starting to stiffen some. Once you have added 6 cups, roll dough out onto a floured board and lightly knead the remaining ½ cup of flour into the dough.
Divide dough into quarters and using a rolling pin, roll out to about ⅛-inch thickness on a floured surface. Using a round cookie cutter, cut two cookie rounds out for each cookie.
Place 1 cookie dough round on cookie sheet. Top with 1 tablespoon of raisin filling. Place another cookie round on top of cookie with filling. Press with thumb to seal.
Bake for 17-20 minutes or until lightly golden brown. Transfer cookies to cooling rack and cool completely.

For the Frosting

In a medium bowl, using an electric mixer, combine the butter, powdered sugar, and rum together until well combined.
Add more sugar or rum as needed to make frosting thin enough to run just a little when frosted.
Let frosting sit while cookies are cooling and it will thicken up some and not run down the sides of cookie when frosting.

Notes

The frosting recipe does not make enough to frost all of the cookies. If you want to do this, please double your ingredients. I tend to only frost a portion of my cookies for this recipe.

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