Rum Raisin Spice 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-RAISIN SHORTBREAD COOKIES

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.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

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.

SPICE COOKIES WITH RAISINS AND WALNUTS

Steps:

• Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
• Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

RAISIN FILLED SPICE COOKIES

Steps:

• In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk.
• On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

RUM RAISIN SPICE COOKIES

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.