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Lemon Raisin Filled Cookies

My mother-in-law gave me the recipe for these soft and moist cookies 38 years ago, and they've been a family favorite ever since!
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    about 4 dozen


  • 1 cup shortening
  • 2 cups packed brown sugar
  • 3 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup raisins
  • 1 large egg, beaten
  • 1 tablespoon butter
  • 3 tablespoons lemon juice
  • 1 to 2 teaspoons finely grated lemon zest


  • In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight.
  • For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and zest. Cool.
  • Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)
If Cooking for Two: Freeze cookies in airtight containers or freezer bags; thaw as needed.
Nutrition Facts
2 each: 288 calories, 10g fat (3g saturated fat), 37mg cholesterol, 125mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 3g protein.
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