These raisin-filled cookies are ideal for anyone who loves a fruit-forward cookie. Unlike in-season fruit raisins are a pantry staple, so you can whip up a batch any time you feel like it.
Instructions
1
Mix the cookie dough
2
In a large bowl, cream the sugars and butter together. Add the eggs one at a time, beating well before going on to the next. Scrape down the bowl as necessary. Beat in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Cover the dough and refrigerate it until it’s easy to handle.
3
Prepare the raisin filling
4
In a saucepan, combine the cornstarch, flour and brown sugar. Stir in the water to make a smooth mixture. Add the raisins, then bring the saucepan to a boil over medium heat. Cook and stir the filling mixture for 3 minutes, or until thickened. Set it aside to cool.
5
Assemble the cookies
6
On a lightly floured surface, roll out the dough to a thickness of 1/8 inch. Cut the dough with a floured 3-inch round cookie cutter. Spoon 2 teaspoons of the cooled raisin filling onto half of the rounds, and top each one with another circle of dough. Pinch the edges together to seal them, and cut a small slit in the top, piecrust-fashion, for steam to escape.
7
Bake the cookies
8
Place the filled cookies 2 inches apart on ungreased baking sheets. Bake them at 350°F for 10 to 13 minutes, or until lightly browned. Remove the cookies from the pan to wire racks to cool.
