Rum Raisin Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Steps:

• Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
• Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.
• Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
• Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cookie spray.
• In a mixing bowl, add half the cake mix along with the nutmeg, oil, eggs, and rum extract; blend with an electric mixer on med-high for 1-2 minutes, until blended and smooth.
• Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
• Drop dough by teaspoonfuls, 2 inches apart, on cookie sheets.
• Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on cookie sheet; transfer to wire rack to cool completely.
• Icing: in a bowl, combine the powdered sugar, butter, and rum (add rum extract ½ teaspoon at a time and taste).
• Add just enough milk to make icing of spreading consistency.
• Drizzle icing over cooled cookies.

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat oven to 350°. Place raisins and ¼ tsp extract in a small bowl with hot water to cover for 15 minutes; then drain well. Mix sugar and allspice in a small bowl; set aside.
• In large bowl, add cake mix, oil, rum extract, eggs and raisins. Mix until dough forms.
• Shape ¾ tablespoonfuls of dough into balls; roll in sugar allspice mixture. On ungreased (or parchment covered) cookie sheets, place balls about 1½" apart. Flatten slightly.
• Bake 10 - 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Makes 4 dozen.
• Glaze: Mix powdered sugar, milk and vanilla. Drizzle over cookies with tines of a fork. Set aside until glaze is set.

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Steps:

• Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
• Heat oven to 400 degrees (I found 375 worked better for me.).
• Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
• Mix all the dry ingredients (except nuts and oats).
• and add to butter mixture.
• Stir in oats, raisins and nuts.
• Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.

Steps:

• Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
• Sift together the sifted flour, baking powder and salt. Set aside.
• In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
• Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
• When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
• Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
• Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
• Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
• Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.