RUM RAISINS COOKIES RECIPE
This Rum Raisins Cookies Recipe comes from Romania. The cookies are flavored with rum, are very easy to make, and taste delicious. Serve them next to a cup of your favorite tea or coffee and enjoy an old recipe that is very traditional in Romania.
Provided by The Bossy Kitchen
Categories Dessert
Time 1h22m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 10 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
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 SHORTBREAD
Categories Cookies Rum Fruit Dessert Bake Dried Fruit Raisin Spirit Chill Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 dozen
Number Of Ingredients 9
Steps:
- Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum.
- Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
- Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-inch-thick rounds.
- Place on parchment paper-lined baking sheets, spacing about 1 inch apart. Bake until pale golden, about 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
20 EASY RUM DESSERT COLLECTION
Rum isn't just for drinking anymore, as rum desserts are also incredibly good. From cake to ice cream to cupcakes, give dessert a boozy twist!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rum dessert in 30 minutes or less!
Nutrition Facts :
RUM-RAISIN SHORTBREAD
Source: Maida Heatter's Book of Great Cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepared several hours ahead of time or the day before. Makes 15 large cookies
Provided by bungalowten
Categories Dessert
Time 1h30m
Yield 15 large cookies
Number Of Ingredients 7
Steps:
- Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
- Sift together the sifted flour, baking powder and salt. Set aside.
- In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
- Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
- When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
- Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
- Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
- Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
- Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.
Nutrition Facts : Calories 232.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 135.6, Carbohydrate 24.8, Fiber 0.8, Sugar 10, Protein 2.2
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.
RAISIN SHORTBREAD COOKIES
Provided by Alice Waters
Categories Cookies Fruit Dessert Bake Raisin Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Beat together the butter, salt, and vanilla until creamy. Add the powdered sugar and continue beating until light and fluffy. Stir in the flour to make a thick dough. With your hands, gather the dough into 2 balls, one a little larger than the other. Flatten the smaller ball of dough into a thin, even layer on the bottom of a 9- by 13-inch baking dish, as you would a tart shell. (Or use a larger baking sheet with low sides and press the dough into a 9- by 13-inch rectangle.) Spread the raisins evenly over the dough and gently press to embed them. Break the other ball of dough into pieces and distribute them over the raisins. Pressing gently, spread and flatten them to cover all the raisins evenly with a layer of dough. (If the baking dish is shallow enough, you can finish the top with a rolling pin.)
- Beat the egg and use a pastry brush to coat the top of the dough evenly with egg. Slowly drag a fork back and forth across the dough to make a decorative pattern, using the back of the tines. Crisscrossed diagonal lines look quite nice. Bake about 40 minutes, until light golden brown. Cool and cut into 1-by 3-inch rectangular bars.
RUM AND RAISIN SHORTBREAD
Shortbread cookies with rum soaked raisins.
Provided by Joan Donogh
Categories Dessert
Time 1h45m
Number Of Ingredients 7
Steps:
- Soften butter to room temperature.
- Combine raisins and rum in a small saucepan, and bring to boil (can also do in microwave). Remove from heat and let stand for about an hour. Drain.
- Cream butter and sugar. Combine flour, salt, and baking powder, and blend into creamed mixture. Stir in drained raisins.
- Chill dough if necessary. Roll out to 1/4 inch and cut out cookies with a cookie cutter. Place on an ungreased cookie sheet.
- Bake at 325 degrees F. for about 15 minutes until lightly browned.
- Remove to a rack or plate to cool.
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- Take a glass bottle that can be sealed nicely. I use a sealed bottle with a wire clamp to clamp the opening of the bottle. I like using some large and sweet raisins. First, boil a pot of hot water. After the water is boiled, add the raisins. Boil a little bit to remove the dirt on the surface of the raisins for about 2-3 minutes, filter out the dirty water and put the raisins on the kitchen paper towels to drain the water;Put the clean raisins into the bottle and pour some spiced rum. There is actually no special requirement for what kind of rum you are going to use. The amber color rum is spiced and aged in oak barrels, which is more suitable for making desserts. The ordinary transparent ones are suitable for mixing drinks. I just took one in my cabinet and poured it into it. (This Captain Morgan’s rum is a local brand in our state. It’s quite fragrant, hahahaha). Don’t put too much raisins. The amount of rum just need to cover the raisins. After a while, the raisins will expand after
- Mix the unsalted butter that have been softened at room temperature with granulated sugar in a stand mixer at low speed first, and gradually turn to medium and high speeds, the mixture will become feathery; while mixing, you can pause and clean the bottom with a silicone spatula;
- While the cookie dough is relaxing and resting, the filling can be prepared. Quickly stir the unsalted butter that has been softened at room temperature to whiten, mix in the granulated sugar and vanilla paste, stir until feathery, then add the white chocolate and milk powder melted in insulated water, and stir it into a white cream. Slightly chopped the rum aged raisins, add the raisins and rum to the white cream cream and mix well, put it into the piping bag for later use;
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