Hello, foodies…
What do you love most about Christmas? Is it the energy of the season? Is it the interactions you have with friends and loved ones? Is it the festive food and drink? Maybe the Christmas carols? For me, it’s everything. And, for all of those reasons, I look forward to Christmas all year long. That’s why I’m excited for In the Kitchen with David this Sunday.
Believe it or not, we’re just three months away from the biggest holiday of the year, foodies. And, once again, QVC is helping you get ready with a 24-hour Joy of Christmas event. It all starts at Midnight on Sunday. Join me Noon ET for the best part of your holiday planning…the food and entertaining! Even my recipe this weekend is sure to bring you a little early comfort and joy.
Raisin-Filled Cookies
This recipe is prepared with the Cook's Essentials® 5-Speed Hand Mixer (K35593).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Raisin Filling:
- 1-1/4 cup dark raisins
- 1/3 cup walnuts, finely chopped
- 1/2 tsp cinnamon
- 1-1/2 Tbsp sugar
- 1/3 cup apple jelly
Cookie Dough:
- 2-1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 oz unsalted butter, softened
- 2 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1-1/2 Tbsp milk
Directions:
1. To prepare the filling, add the filling ingredients to a medium-size bowl and mix with a spatula until evenly incorporated. Place the mixture into an airtight container and refrigerate for 8 hours, or overnight.
2. To prepare the cookie dough, combine the flour, baking powder, baking soda, and salt. Set aside. With a stand or hand mixer, cream the butter, cream cheese, and both sugars. Add the egg and vanilla and mix until incorporated. Add the flour mixture in two batches, alternating with the milk.
3. Remove the dough from mixing bowl and form it into a disc. Wrap the dough in plastic wrap and refrigerate for 6 hours, or overnight.
4. To bake the cookies, preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
5. On a lightly floured surface, roll out the now-chilled dough until it's 1/8" thick. Lightly flour two round cookie cutters, one 2-1/2" and one 3". Press them into the dough to shape your cookies.
6. Place the 2-1/2" cut circles onto the prepared cookie sheets. Spoon one heaping Tbsp of the filling and place it in the middle of each circle. With a little bit of water, lightly wet the edges of the cookie with your fingers. Top each with a 3" round cutout. Seal the edges together, pressing with your fingers and cut a small slit right over the filling of each cookie.
7. Bake for 14–16 minutes, or until lightly browned. Move the cookies to cooling racks.
And now, Raisin Filled Cookies in step-by-step photos. (I suggest you get a snack!)
Make the filling first. So, add the dark raisins, walnuts, cinnamon, sugar, and apple jelly in a medium-size bowl.
Mix well and refrigerate for eight hours, or overnight. (Similar raisin-filled cookie recipes require you to cook the filling, in order to achieve a jelly-like consistency. But, we decided to skip the cooking step altogether. Thanks to magic ingredients in the apple jelly, the granulated sugar will liquefy in the fridge, giving your filling the perfect consistency.)
Right after you make the filling, prepare the dough, as it too, should rest for about 6 hours, or overnight, because it’s so buttery and soft. You’ll never be able to roll the dough out unless it rests in the fridge. (Trust me!) So, start by combining the flour, baking powder, baking soda, and salt.
Cream the butter, cream cheese, and both sugars. 
That’s the consistency you want!
Add the egg and vanilla and mix until incorporated. 
Add the flour mixture in two batches, alternating with the milk.
Remove the dough from mixing bowl and form it into a disc. Wrap the dough in plastic wrap and refrigerate for 6 hours, or overnight.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside. Then, on a lightly floured surface as pictured, roll out the now-chilled dough until it's 1/8" thick. 
Lightly flour two round cookie cutters, one 2-1/2" and one 3". Press them into the dough to shape your cookies. 
Place the 2-1/2" cut circles onto the prepared cookie sheets.
Spoon one heaping Tbsp of the filling and place it in the middle of each circle. 
With a little bit of water, lightly wet the edges of the cookie with your fingers. (You can also use a pastry brush, as brushes hold more water.) 
Top each with a 3" round cutout. Seal the edges together, pressing with your fingers and cut a small slit right over the filling of each cookie.
Bake for 14–16 minutes, or until lightly browned. Move the cookies to cooling racks. (While it's difficult to let them cool, you must. That filling is piping hot and you'll burn your tongue. Yep--I know from experience.)
These are sure to be a hit at any holiday party. But, I expect you’ll want to do a practice run, right? Raisins are a delicious fall food. Halloween is next month, then comes Thanksgiving…happy baking!
I’ll see you on Sunday at Noon ET, foodies. Don’t forget to answer my blog Christmas question...it was the first thing you read, remember?
Keep it flavorful!
—David
P.S. Guess what!? I’m going to be on Bethenny this Tuesday! Check your local listings to see when the show airs…here in the Philly area, it’s on Fox 29 at 11am. I hope you’ll tune in!