Ingredients
-
1
-
1/2
-
1/4
-
3/4
-
1/2
-
1
-
1 3/4
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Old-Fashion Rum Raisin Cookies,Drop cookies, with flavor of the islands.,I followed the recipe to the letter, using butter and adding 1/8 t. water when the dough came out very crumbly. It made 24 small cookies that barely spread at all and tasted like absolutely nothing. I’m so disappointed.,Oh my, this is a great cookie. Used dark rum to soak and cook the raisins. Also used half dark raisins and half golden raisins. As the dough was rather stiff I opted to roll the cookies by hand instead of using a tablespoon. Probably made them just a little bit too big as I got 23 cookies and they needed 13 minutes to bake. But the result, wow! Soft and chewy. I have to restrain myself from eating too many in one go, they taste that good. Thanks for posting.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Heat Oven to 375. 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. |
|
3
Done
|
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. |
