For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Raisin Filling:
- 1 1/2 cups raisins
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Zest of 1 lemon
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare the Raisin Filling:
- In a saucepan, combine the raisins, 1/2 cup of granulated sugar, water, ground cinnamon, ground nutmeg, ground cloves, and lemon zest.
- Cook over medium heat, stirring occasionally, until the mixture thickens and the raisins plump up. This will take about 10-15 minutes.
- Remove the pan from heat and allow the filling to cool.
3. Make the Cookie Dough:
- In a separate bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
4. Shape the Cookies:
- Take a small portion of the cookie dough and flatten it in your hand.
- Place a small spoonful of raisin filling in the center.
- Encase the filling by folding the dough around it to form a ball. Roll it between your palms to make it smooth.
- Place the filled cookies on the prepared baking sheets, leaving space between them.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden on the edges.
6. Cool and Serve:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Cooking Time: The total cooking time is approximately 12-15 minutes.
Serving Size: This recipe makes about 20 Raisin-Filled Cookies.