Rediscovering a Childhood Treat: ZCMI Raisin Filled Cookies

My grandmother, bless her heart, always had a cookie jar overflowing with homemade goodies. While her repertoire was vast, there was one type of cookie I always secretly hoped for: soft, chewy, raisin-filled delights that practically melted in your mouth. She told me she’d gotten the recipe from a friend who’d acquired it from someone who worked at ZCMI, a department store from her younger days. I remember her meticulously folding each cookie sandwich, ensuring the sweet raisin filling was perfectly encased. Each bite was a little piece of heaven.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 24
• Yield: 48 cookies
• Dietary Type: Vegetarian

Ingredients

For the Cookies:

• 2 cups shortening (trans fat-free recommended)
• 2 cups granulated sugar
• 1 cup brown sugar
• 4 eggs
• 2 tablespoons water
• 6 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda

For the Filling:

• 2 cups raisins
• ¾ cup sugar
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• ½ cup nuts, chopped (optional)

Equipment Needed

• Large mixing bowls
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Saucepan
• Plastic wrap or wax paper
• Baking sheets
• Cooling rack

Instructions

1. Begin by creaming together the shortening, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to achieve a light and fluffy consistency. This step is crucial for creating a tender cookie.
2. Add the eggs, one at a time, to the creamed mixture. Ensure each egg is thoroughly incorporated before adding the next. Beat well after each addition. This process emulsifies the mixture, contributing to a smooth dough.
3. Stir in the water. The water helps to bind the ingredients and adds moisture to the dough.
4. In a separate, smaller bowl, whisk together the flour, salt, and baking soda. This ensures that the dry ingredients are evenly distributed throughout the dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until just combined.
6. Divide the dough into four equal parts.
7. On a lightly floured surface, roll each section of dough into a log approximately 2 inches in diameter.
8. Wrap each log tightly in plastic wrap or wax paper.
9. Chill the dough in the refrigerator for several hours, or preferably overnight. This allows the dough to firm up, making it easier to slice and preventing the cookies from spreading too much during baking.
10. While the dough is chilling, prepare the filling. In a medium saucepan, combine the raisins, sugar, flour, and water.
11. Stir the filling mixture and bring it to a boil over medium heat.
12. Cook the filling until it has thickened, stirring frequently to prevent sticking. This usually takes about 5-7 minutes.
13. Remove the filling from the heat and stir in the vanilla extract and lemon juice. The vanilla enhances the overall flavor, while the lemon juice adds a touch of brightness. If desired, stir in the chopped nuts.
14. Allow the filling to cool completely before assembling the cookies.
15. Preheat your oven to 375 degrees F (190 degrees C). Ensure the oven rack is positioned in the center.
16. Remove one roll of chilled dough from the refrigerator at a time.
17. Cut the dough into slices approximately ¼ inch thick.
18. Place the dough slices on a greased baking sheet, leaving ample space between each cookie to allow for spreading.
19. Spoon a teaspoon of the cooled filling onto the center of each dough slice.
20. Top each filled cookie with another slice of dough. You can leave the edges unsealed for a rustic look, or, for a slightly more decorative touch, press the edges together using the tines of a fork to create a sealed sandwich.
21. Bake the cookies for approximately 15 minutes, or until they are lightly browned around the edges.
22. Remove the baking sheet from the oven and transfer the cookies to a cooling rack.
23. Allow the cookies to cool completely before serving. These cookies freeze very well, so you can store any leftovers in the freezer for later enjoyment.

Expert Tips & Tricks

• Shortening Matters: While butter can be substituted for shortening, the texture will be different. Shortening provides a softer, more tender cookie. Using a trans fat-free shortening is a healthier option without significantly affecting the outcome.
• Chilling is Key: Don’t skip the chilling time for the dough. This prevents the cookies from spreading too thin and ensures a chewier texture. If you’re short on time, at least chill the dough for a minimum of 2 hours.
• Filling Consistency: If the raisin filling seems too thin after cooking, simmer it for a few more minutes until it reaches the desired consistency. It should be thick enough to hold its shape when spooned onto the cookies.
• Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time. This helps to prevent some cookies from browning faster than others.
• Freezing for Freshness: To maintain optimal freshness, freeze the baked cookies in an airtight container. Thaw them at room temperature for a few hours before serving.

Serving & Storage Suggestions

These raisin-filled cookies are best served at room temperature. They are a perfect accompaniment to a glass of milk, a cup of tea, or even a scoop of vanilla ice cream.

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. Thaw them at room temperature for several hours before serving. Reheating is generally not necessary, but you can warm them slightly in the oven or microwave if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	219 kcal	N/A
Calories from Fat	82 kcal	N/A
Total Fat	9.1 g	14%
Saturated Fat	2.3 g	11%
Cholesterol	17.6 mg	5%
Sodium	109.6 mg	4%
Total Carbohydrate	32.8 g	10%
Dietary Fiber	0.7 g	2%
Sugars	19.5 g	N/A
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum to help hold the dough together.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
• Different Dried Fruit: Experiment with other dried fruits such as cranberries, apricots, or chopped dates in the filling.
• Citrus Zest: Add the zest of an orange or lemon to the cookie dough for a refreshing citrus flavor.
• Nut-Free: Omit the nuts from the filling or substitute them with seeds like sunflower seeds or pepitas.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of shortening?
A: Yes, you can substitute butter for shortening, but the cookies will have a slightly different texture. Butter tends to result in a flatter, crispier cookie, while shortening produces a softer, more tender cookie.

Q: Why is my dough crumbly?
A: Crumbly dough is often a result of not having enough moisture. Try adding a tablespoon of water or milk at a time until the dough comes together. Also, ensure that you are accurately measuring your ingredients.

Q: Can I make the dough ahead of time?
A: Absolutely! Making the dough ahead of time is a great way to save time. The dough can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Q: My filling is too runny. What can I do?
A: If the filling is too runny, continue to simmer it over medium heat until it thickens. Be sure to stir it frequently to prevent it from sticking to the bottom of the pan.

Q: How do I prevent the cookies from spreading too much?
A: Chilling the dough is crucial for preventing the cookies from spreading too much. Also, make sure your oven is not too hot, and avoid over-greasing the baking sheets.

Final Thoughts

These ZCMI-inspired raisin filled cookies are more than just a recipe; they are a trip down memory lane, a taste of simpler times, and a connection to family traditions. I encourage you to try this recipe and create your own memories with these delightful treats. Don’t be afraid to experiment with variations and substitutions to make them your own. Share your creations with friends and family, and let the sweet aroma of these cookies fill your home with warmth and joy. Happy baking!