Old Fashioned Raisin Filled Cookies

Ingredients

DOUGH:
1/2 pound unsalted butter, room temperature
2 cups lightly packed brown sugar
3 large eggs
4 cups all purpose flour
1 teaspoon baking soda

FILLING:
1 pound raisins
1 cup water
3/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract

Directions

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together until light and creamy (about a minute).

Add the eggs, one at a time, until each is fully incorporated; scrape down the sides of the bowl as needed.

Add the flour and baking soda until no traces of dry ingredients remain.

Transfer dough to a gallon-size zip-top plastic bag and chill overnight before using.

In a medium saucepan over medium-high heat, combine raisins, water, sugar, and cornstarch, stirring occasionally, until the mixture reaches a full boil.

Remove from heat and stir in pure vanilla extract.

Transfer filling to an airtight container and allow to sit at room temperature until needed (can be made a day ahead).

Preheat oven to 350F, place rack in center position, and line 2 or 3 half sheet pans with silpat liners.

Allow cookie dough to rest at room temperature for 15-20 minutes before rolling (or knead until pliable).

Roll dough to 1/8-inch thickness between two layers of parchment or wax paper.

Use 3-inch round cutter to cut 8 bottoms per sheet tray.

Top each bottom with a little over 1 tablespoon of filling. Be sure to drain away excess liquid if your filling is very “juicy”.

Cut another 8 dough rounds to top the filling for each cookie.

Gently press to flatten cookies before crimping the two disks of dough together with your fingers or a fork; use a toothpick to make a small vent hole in the center of each cookie.

Chill for 10-15 minutes before baking.

Bake one sheet pan at a time for 10 minutes; remove from oven and allow cookies to cool completely before serving. Store leftovers in an airtight container.