Classic Filled Cookies

Classic filled cookies are an heirloom recipe from the era when lard was the only fat in the pantry and raisins were the cheap household sweetener. The dough turns out tender and slightly chewy, with a deep brown sugar flavor that store-bought cookies can never match. Lard makes a flakier, more forgiving dough than butter, but unsalted butter works in a pinch.

The filling is just three ingredients boiled down: raisins, sugar, and water, thickened with a tablespoon of flour. It cooks into a jammy paste that sets up between the two cookie layers as they bake. Make the filling first so it has time to cool while you mix the dough, otherwise it soaks through the bottom and makes a mess.

Roll the dough thin, about ⅛ inch, so the cookie-to-filling ratio stays balanced.

Pro Tips

• Chill the dough at least an hour before rolling. Lard doughs get sticky when warm.
• Cut rounds with a 2½-inch cutter, top with a teaspoon of filling, then a second round on top
• Crimp the edges with a fork to seal the filling inside, otherwise it bubbles out
• Watch carefully at 12 minutes. These cookies brown fast on the bottom.
• Store between sheets of parchment in a tin. The cookies soften beautifully overnight.

Variations

• Swap raisins for chopped dates or dried figs for a different jammy filling
• Add a teaspoon of cinnamon to the filling for cozy warmth
• Sprinkle the tops with cinnamon sugar before baking for extra crunch