Amish raisin pocket cookies are soft, old-fashioned treats made from two rounds of tender dough enclosing a thick raisin filling. The fruity centre is gently flavoured with lemon, while the small opening in the upper layer allows steam to escape during baking.
Filled cookies are closely associated with traditional home baking because they turn basic pantry ingredients into something more substantial. Instead of mixing raisins directly into the dough, this recipe cooks them with sugar, water and flour to produce a soft, jam-like centre.
The combination of a tender outer cookie and moist filling creates a contrast in texture. These cookies are larger and more satisfying than ordinary biscuits, making one cookie a suitable serving with tea or coffee.
Finely chop or grind the raisins before cooking. Smaller pieces absorb the liquid more evenly and make the finished cookies easier to assemble and eat. Combine the raisins with sugar, water, flour and lemon juice in a saucepan.
Stir continuously as the mixture heats because the flour can settle on the bottom and form lumps. Once the filling reaches a gentle boil, it should begin to thicken. Remove it from the heat when it resembles a thick preserve.
Allow the filling to cool completely before placing it on the dough. Warm filling softens the shortening and can make the lower cookie rounds difficult to move. The mixture will also become firmer as it cools.
Vegetable shortening gives the dough a soft, crumbly texture. Cream it thoroughly with the sugar before adding the beaten egg, milk and vanilla. Gradually mix in the sifted flour, baking soda and baking powder until a soft dough forms.
The dough needs several hours in the refrigerator. Chilling firms the shortening, hydrates the flour and makes the dough easier to roll. Overnight chilling is convenient, but four hours is generally sufficient for this small batch.
Roll the chilled dough to a thickness of approximately 6 mm. Keep the work surface lightly floured, but avoid adding excessive flour because this can make the cookies dry. Cut eight equal circles to create four filled cookies.
Place a teaspoon of filling in the centre of four rounds. Make a small opening in each remaining round before positioning it over the filling. A clean piping nozzle or the end of a small drinking straw is safer and more hygienic than the thimble suggested in many older recipes.
The edges do not need to be firmly pressed together. Leaving them relaxed and adding a centre opening gives steam somewhere to escape. This reduces the likelihood of the filling forcing its way out between the dough layers.
Bake until the cookies are set and lightly golden. Because the filling is enclosed, allow them to cool before eating. Hot raisin filling can retain heat longer than the surrounding cookie.
Serve them with coffee, tea or milk. They also fit well on a platter with recipes from the cookie collection. For a larger selection, browse the dessert recipes or combine them with other choices from the fruit recipes.
Ground cinnamon, cloves or orange zest can be added to the filling. Chopped dates, dried figs or cranberries may replace part of the raisins. Using lard instead of shortening produces a traditional flavour but makes the cookies unsuitable for vegetarian diets.
The recipe contains wheat, egg and cow’s milk. Check the shortening label when avoiding soy or other allergens. General guidance about preparation and storage is available from the FDA page on safe food handling.
Keep completely cooled cookies in an airtight container at room temperature for up to three days. Place baking paper between layers to prevent sticking. Refrigeration extends their storage life, although it can make the outer dough slightly firmer.
The cookies can be frozen for up to one month. Wrap them individually and defrost at room temperature before serving. These Amish raisin pocket cookies are particularly enjoyable when the dough is tender and the fruit filling remains soft.