I love a raisin filled cookie, but am not crazy about the process of rolling out and cutting the dough in circles and carefully filling them. I didn’t see why I couldn’t make them as a filled bar, kind of like a date nut bar, but without oatmeal. Instead I wanted a biscuit that was thin, not quite like the soft cookie of a Fig Newton, but thinner and crispier. So, I adapted two recipes:
- I used King Arthur Flour’s Golden Raisin Biscuit Cookies for the dough
- The filling is Martha Stewart’s Raisin Filling for Heart Pockets
My instructions, below, vary from the ones in the original recipes.
Raisin Filled Biscuit Bars
Preheat oven to 350°; place parchment paper on the bottom of a 9″ x 13″ baking pan or a cookie sheet.
- 1 2/3 cups raisins
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Optional: 1/3 cup walnuts (next time I would add these)
- 1/2 cup water
- Add raisins, sugar, flour, cinnamon, and walnuts if using to bowl of food processor. Pulse until the raisins are chopped finely, but not into a paste.
- Pour all into a saucepan and stir in water. Simmer over medium heat for about 5 minutes or until thick. Cool in refrigerator while making cookie dough
Biscuit (Cookie) Dough
- 1 cup all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter
- 4 tablespoons ice water
- In bowl of food processor pulse all ingredients, except water, with the dough blade until the mixture is crumbly, but you can still see small chunks of butter.
- With the processor running, pour in enough water to bring the dough together. I used all 4 tablespoons of water. You want a soft, pliable, but not sticky dough.
- Divide the dough into two halves. Roll each half into a thin sheet 9″ x 13″.
- Place one sheet of dough on parchment lined pan.
- Spread cooled filling over dough. You don’t need a lot of filling, just a thin layer.
- Cover filling with second sheet of dough.
- Score top layer of dough lightly to indicate where to cut cookies. Sprinkle dough with decorator’s sugar.
- Bake for 15-20 minutes or until browned and crisp. While in pan, use a sharp-edged spatula to cut straight down from scoring marks to cut into bars. Remove bars to cooling rack.
I didn’t add nuts this time, but I think I would next time for a more complex flavor, and I don’t see why you couldn’t use white sugar or some other sweetener in the filling. You could also put an egg wash over the top layer of dough before sprinkling on sugar if you’re looking for more glamour.