RUM-RAISIN SHORTBREAD COOKIES
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 1/2 dozen
Number Of Ingredients 9
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.
RUM RAISIN COOKIES
Make and share this Rum Raisin Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 54m
Yield 4 1/2 dozen cookies, about
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1272.1, Fat 47.8, SaturatedFat 12.9, Cholesterol 139.9, Sodium 977.3, Carbohydrate 205.1, Fiber 3.5, Sugar 147.8, Protein 10.9
OLD-FASHION RUM RAISIN COOKIES
Make and share this Old-Fashion Rum Raisin Cookies recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 39m
Yield 30 cookies, 15-30 serving(s)
Number Of Ingredients 10
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.
OATMEAL COOKIES WITH RUM-SOAKED RAISINS
If you like rum, give these a try. I was looking for an oatmeal cookie with rum and although I would only give it four stars if I was rating it, the rum flavor is nice for a change in an oatmeal cookie. I found it on by internet by Chef June.
Provided by Lighthouse Rita
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 16
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.
RUM RAISIN SPICE COOKIES
Make and share this Rum Raisin Spice Cookies recipe from Food.com.
Provided by Puppies777
Categories Dessert
Time 37m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 86.7, Fat 3.8, SaturatedFat 0.7, Cholesterol 8.8, Sodium 73.2, Carbohydrate 12.7, Fiber 0.3, Sugar 9.2, Protein 0.8
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