Cold Weather Comfort: Kahlua & Raisin Filled Cookies

From Generations Magazine Fall/Winter 2019-2020

By Deanna Weaverling

My mother made these around the holidays when I was growing up. She would give them out to family and friends during holiday gatherings or as part of a gift. They were a huge hit and never lasted long.

She would use any raisin filled cookie recipe (I borrowed this one from Taste of Home but she swears any will do) and then substitute the water with the same measure of Kahlua. She had her own Kahlua recipe to cut costs as it can be a little expensive.

Kahlua Ingredients

2 cups vodka

2 cups white sugar

1 cup water

1 vanilla bean (Sliced lengthwise and then cut in 3rds giving you 6 pieces)

1/2 cup instant coffee crystals

Bring the water to a simmer and stir in the sugar, vanilla, and coffee crystals. Keep simmering at medium to low heat for about ten minutes, until the mixture resembles a syrup.

Let syrup cool. Pour vodka into a bottle or Mason Jar or whatever container you wish. Add syrup and cut vanilla bean. Let sit for 30 days giving vanilla bean time to dissolve.

Raisin Filled Cookie Recipe from Taste of Home

1 cup packed brown sugar
1 cup sugar
1 cup butter, softened
3 large eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk

1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1-1/2 cup seedless raisins


  1. In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle.
  2. For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool.
  3. On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top.
  4. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
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