Best 4 Rum Raisin Cookies Recipes
Indulge in the delectable delight of Rum Raisin Cookies, a classic treat that tantalizes the taste buds with its harmonious blend of flavors. These cookies are a perfect balance of chewy and crisp, with a hint of boozy warmth from the rum and the sweet, chewy goodness of plump raisins. Immerse yourself in the nostalgic charm of these cookies, reminiscent of cozy holiday gatherings and warm family moments.
This article presents a comprehensive guide to crafting these timeless cookies, offering two irresistible variations. The first recipe yields soft and chewy cookies with a generous amount of raisins soaked in dark rum, while the second recipe introduces a delightful twist with the addition of walnuts, adding a nutty crunch to the chewy texture. Both recipes promise a delectable experience, catering to different preferences and ensuring that every bite is a moment of pure bliss.
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.
RUM RAISIN COOKIES
Cookies with a kick!
Provided by Darcy Sandal
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a small bowl, combine raisins and rum. Use enough rum to completely cover raisins. Let stand for 30 minutes or up to overnight. Drain the raisins and transfer to another bowl. Add the flour and toss, thoroughly coating raisins.
- Preheat oven to 425 degrees F (220 degree C).
- In a medium bowl, cream the shortening, and sugar. Add eggs one at a time, mixing well. Add the raisin/flour mixture and stir until well blended.
- Drop the dough by spoonfuls 2 inches apart onto cookie sheets and bake 4 to 6 minutes, until lightly colored. Let cool on wire racks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 8.6 g, Cholesterol 10.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 4.5 mg, Sugar 5.2 g
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 SHORTBREAD COOKIES
Cookies and Tarts, Week 12, April 12th You can use any sort of dried berry you want for these. The recipe calls for dried currants, but you can use raisins, golden raisins, cherries, even blueberries. You can even experement with different rums. (and don't be afriad to splash a little extra of that soaking liquid into your...
Provided by Jordan Falco
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
- 2. 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.
- 3. 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).
- 4. Preheat oven to 325F. 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.
Tips:
- Use high-quality rum: The rum is the star of these cookies, so it's important to use a good one. Look for a dark rum with a rich flavor.
- Soak the raisins in rum: This will help to plump them up and give them a boozy flavor.
- Use brown sugar: Brown sugar gives these cookies a chewy texture and a slightly caramelized flavor.
- Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much.
- Don't overbake the cookies: They should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
Conclusion:
These rum raisin cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, rich flavor, and boozy raisins, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these rum raisin cookies a try. You won't be disappointed!
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