Raisin Filled Sugar Cookie Recipe

You'll love this old fashioned raisin filled sugar cookie recipe. The treasured family recipe was Grandma Catharine Louise McIlmoyle's favorite, and it was handed down through generations of her family. The filled sugar cookies taste amazing, and now this special recipe is yours to keep.

Grandma McIlmoyle's Old Fashioned Raisin Filled Sugar Cookie Recipe

by Maureen Stephan, USA

I got a copy of this old fashioned raisin filled sugar cookie recipe from my Aunt Berenice. She has a copy of the recipe that was written out by hand by my Grandma McIlmoyle.

Below is a picture of Grandma, Catharine Louise McIlmoyle, with two of her sisters. My Grandma is seen on the far right of the picture. —Maureen Stephen

Raisin Filled Sugar Cookies

Here's how to make Grandma Catharine Louise McIlmoyle's wonderful homemade cookies:

Stir together flour mixture:

4-1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon baking soda

Cream together:

1-1/2 cups of sugar
1 cup of butter
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
3 eggs

Combine above with flour mixture. Dough will be very stiff. Chill for two hours for easy handling. Add optional Raisin Cookie Filling (below) or...

Make into walnut-sized balls, press down and flatten out, and sprinkle with sugar on a lightly greased cookie sheet.

Bake at 400°F on bottom oven rack until they rise (approx. 4 to 6 minutes). Turn sheet around and put on top oven rack until they flatten and turn light brown (approx. 4 to 6 minutes).

Remove from oven. Put on waxed paper and sprinkle with sugar. Cool.

Raisin Cookie Filling

1-1/2 cups chopped raisins
1/2 cup sugar
2 teaspoons lemon juice
1/2 cup chopped nuts

Cook for five minutes. Cool.

Roll sugar cookie dough (see above) out on floured/sugared surface and cut in circles (Mother used the lip of a glass to cut the circles).

Put filling into center of cut circle of sugar dough and top with another circle, pinch the edges to make a seal. Bake at 400°F for 8 to 12 minutes.

Variation:

Cut dough in large circles. Put filling into center of cut circles and fold over, similar to a turnover, pinch edges to seal (see top photo), and bake as indicated above.