These cookies are soft and chewy, with a sweet raisin filling that kind of reminds me of eating fig newtons (minus the figs, of course). My mom got this recipe from a good friend while serving a mission at a camp. Her friend was famous around the camp for these yummy treats! All the other missionaries loved when she would whip up a batch. This recipe has been in their family for generations and is truly an old fashioned cookie recipe. These soft cookies make especially good Christmas cookies! If you do not want to roll out the dough, you can use your hands to roll out tablespoon sized balls and flatten into rounds. Put down one round on prepared baking sheet, add filling in the center, then top with another round and seal around the edges with finger tips. I like to roll the dough and use a round cookie cutter because they look so much nicer that way. Some people like to use a fork to press in the seams around the outside of the cookie, but it isn’t necessary. I think it looks better without pressing and keeps the texture of the cookies soft and fluffy. For less mess line your cookie sheet with parchment paper. This also helps keep the bottoms from over cooking.
For extra plump raisins in cookies, bread, rolls, etc. you can place them in hot water, microwave for a couple of minutes, then soak for about ten minutes. After that, they’re ready to use! Toss raisins in a bit of the recipe flour (not extra flour, which can make your batter heavy) which will help keep them from sinking to the bottom of the pan when baking. If your raisins are stuck together, put them in a colander and rinse with warm water, separating them with your fingers. Other dried fruit like dates, dried cranberries, cherries, or prunes can be substituted measure-for-measure for raisins.
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