Best Rum Raisin 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 COOKIES

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.

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.

RUM-RAISIN AND CASHEW DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

RUM-RAISIN SHORTBREAD COOKIES

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.

STEPHENS RUM RAISIN PECAN OATMEAL COOKIES

Steps:

• Mix together rum and maple syrup warm for 2 minutes in microwave 5 minutes on stove then add raisins and allow to absorb mixture. Preheat oven to 350 F , Grease cookie sheets or line with parchment paper. Roast pecans for 8 to 10 minutes in oven, remove . In large bowl cream together butter,sugars and vanilla until light and fluffy. Add eggs one at a time,beating well with each addition. Combine flour,baking soda,salt,and cinnamon; gradually stir into creamed mixture. Fold in rolled oats,raisins,and pecans. Drop rounded spoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven. Remove cookies to wire rack and cool completely.

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.

RUM RAISIN OATMEAL COOKIES

Steps:

• 1. in a small sauce pan, beat raisins and rum to a boil over medium high heat, cover and remove from heat.
• 2. allow to rest for 30-45 minutes for raisins to absorb the rum.
• 3. preheat oven to 350. line a baking sheet with parchment paper.
• 4. in a large mixing bowl, cream together the butter and brown sugar until uniform.
• 5. beat in the egg, vanilla extract and molasses.
• 6. gradually beat in flour, baking soda, salt and oats. stir in the raisins (and any remaining rum that did not get absorbed).
• 7. drop by tablespoons onto prepared baking sheet and bake for 12-15 minutes (the cookies may appear darker in color from the molasses, this does not necessarily mean that they have browned).
• 8. allow to rest for a few minutes on the baking sheet and remove to a cooling rack to cool completely.

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.

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.