Rum Raisin Sandwich Cookies Recipes

RUM RAISINS COOKIES RECIPE

Steps:

• Cream the butter with the powder sugar until smooth.
• Incorporate the eggs one by one.
• Add the flour gradually.
• Add the raisins and the rum flavor to the batter. Mix to incorporate all ingredients.
• Refrigerate the dough for an hour, in the same bowl you mixed it. The dough will be soft initially, but it will be easy to scoop into small balls after refrigeration.
• Preheat the oven to 350F.
• Cover a cookie sheet with parchment paper and drop with the spoon small balls of batter, leaving 1-2 inches distance between them. Cookies will spread a lot.
• Bake the cookies in the oven for no more than 10-12 mins. Keep an eye on them, as they should be in the oven only until they become lightly golden brown at the edges.
• Leave them on the cookie sheet for about 5 minutes, then transfer them to a rack to cool.

RUM RAISINS SANDWICH COOKIES

Steps:

• Rum Raisins
• Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
• Remove the raisins, drain and pat dry with a paper towel.
• Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
• For cookies
• Cream the softened butter until light and fluffy.
• Add powdered sugar until well blended and well combined.
• Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
• Sift almond flour in the bowl, blended to mix well.
• Sift flour and mix and blend until the dough just begins to come together. But don't over mix.
• Transfer the dough on a plastic wrap, shape the dough slightly, and chill in the refrigerator for 30 minutes.
• Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
• Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by a knife.
• Preheat the oven to 160C, bake for 15-18 minutes.
• Remove the cookies from the oven and let them cool completely.
• For Italian buttercream
• Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
• Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
• At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
• For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until the butter is combined. Turn the mixer to high speed to beat for an extra 2 minutes, then you will get a silky texture buttercream.

RUM RAISIN COOKIES

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.

OLD-FASHION RUM RAISIN 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.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
• For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
• Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
• Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
• For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
• To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

RUM RAISIN BREAD

Steps:

• In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
• Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.