Rum Raisins Sandwich Cookies Recipes

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.

RUM RAISIN SANDWICH COOKIES

Steps:

• Mix powdered sugar, butter and egg.
• Stir in remaining ingredients except Rum Filling.
• Divide dough in half.
• Shape each half into a roll, 10" long.
• Wrap and refrigerate 2 hours or until firm.
• Cut rolls into 1/4" slices.
• Bake at 375°F for 7-9 minutes on ungreased cookie sheet.
• Cool completely.
• Prepare Rum Filling.
• Put cookies together with 1 teaspoon filling each.

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.