Rum Raisin Cookies Recipe

Rum Raisin Cookies Recipe Fed & Fit

WEBSep 2, 2022 · Set aside. Cream the butter and sugar – in a large bowl, use a hand-held or stand mixer to beat the butter and sugar together on high speed until creamy and …

Rating: 5/5(2)

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OldFashion Rum Raisin Cookies Recipe Food.com

WEBDec 18, 2009 · Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are …

Rating: 5/5(5)
1. Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
2. Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

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The Rumrunners Rum and Raisin Cookies My Island …

WEBDec 17, 2018 · Method: Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over …

1. Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat. Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times. Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour. Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).
2. In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt. Set aside.
3. In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute. Gradually, add the icing sugar and beat just until the butter and sugar are combined. Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated. Slowly add the dry ingredients and mix until blended. Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.
4. Gently gather the dough together just enough to form it into two balls. With hands, flatten each ball into disk shape. Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll. Line large baking sheet(s) with parchment paper. Preheat oven to 300°F. Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface. Using a 1¾” - 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled. Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture. Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process. Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.

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