Recipe by Vicki in CT
Drop cookies, with flavor of the islands.
Top Review by Chef Dudo
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.
- 236.59 ml raisins
- 118.29 ml water
- 59.14 ml rum
- 177.44 ml sugar
- 118.29 ml butter or 118.29 ml margarine, softened
- 1 egg
- 414.03 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
Directions See How It's Made
- 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.