• Belle’s Raisin Filled Cookies
  • Filling:
  • 2 cups raisins
  • 1 cup water
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon cinnamon
  • ½ cup brown sugar
  • 2 tablespoons corn starch
  • Cookie crust:
  • ½ cup butter
  • 1 teaspoon vanilla
  • ½ cup brown sugar
  • 1 egg
  • 1 3/4 cups flour
  • ½ teaspoon baking powder

A special treat that is like a little gift from the past

Tales of the Dinner Belle

By Brenda Stanley

Old fashioned cooking is what I love most, especially when it comes to sweets. These are treats you don’t find in the cookie aisle of the grocery store or even in the bakery. They are special little goodies handed down like little gifts from past generations. My raisin filled cookies are a specialty and while they are a bit more complex to make then regular cookies, I’ve found a method that makes them a bit easier. Instead of rolling out dough, cutting circles, filling individual cookies and then sealing them all up, I now make them bar-style which is much easier. The cookie dough crust is slightly cakey and not too sweet which is perfect for the chewy and gooey raisin filling. Even my son, who is not a raisin fan, loves these homey and special little treats.

Belle’s Raisin Filled Cookies

Filling:

2 cups raisins

1 cup water

2 tablespoons butter

1/8 teaspoon salt

1 ½ teaspoons vanilla

¼ teaspoon cinnamon

½ cup brown sugar

2 tablespoons corn starch

Cookie crust:

½ cup butter

1 teaspoon vanilla

½ cup brown sugar

1 egg

1 3/4 cups flour

½ teaspoon baking powder

In a saucepan, place the raisins, water, butter, salt and vanilla. Bring to a simmer and cook for 10 minutes. In a bowl, mix together the cinnamon, brown sugar and then add it to the boiling raisin mixture, stirring constantly. Cook, stirring constantly until the mixture thickens and becomes the consistency of pie filling. Remove from heat and place the mixture into to a glass bowl to cool. To make the cookie dough, cream the butter, vanilla and sugar well in a large mixing bowl (I use my stand mixer). Add the egg and beat well. In another bowl, mix together the flour and baking powder and then add to the creamed mixture and mix until a dough forms. Divide the dough into 2 equal portions. Line a 9×9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out onto a cookie sheet, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it. Line the 9×9 inch baking pan with parchment paper for easy removal of the cookie bars when they are baked. Press the other half of the dough evenly into the bottom of the parchment lined pan. Spread the cooled raisin filling evenly over the base layer. Take the dough square from the fridge and flip it onto the filling layer. Peel off the plastic wrap and press down lightly on the dough with the backs of your fingers to seal it to the filling. Bake at 350 degrees about 35 minutes or until lightly golden brown on top. Cool completely before lifting out of the pan onto a cutting board and cutting into bars.