I know… i will not get many new friends with these Rum Raisin Cookies. Maybe some friends because of the rum, but there are may people out there who do not like raisins ;) One of my friends is a “raisin maniac” – every time I give him something baked and he can’t see or does not know the ingredients, he is asking “are there raisins in it?!” Well – maybe I have to bake something completely made out raisins one day… ;))
Ok. There are raisins in “da house” today. Be prepared! Means there are less Cookie Monsters out there waiting to get something. Also means more for me! I really like the combination of raisins and rum. Rum-mmmmm…. 😄
Anyways – no matter if you like these little dried grapes or not – together with the rum they taste a lot like Christmas for me. Maybe because I also use them for my Christstollen. Raisins soaked in rum should be in much more bakes I think.
Maybe some notes for making these cookies – you should stick with the cooking time mentioned in the recipe. If the dough is not cooled enough before baking these cookies, you will end up with cookies that spread a lot. Too much actually – they will be very flat and all the raisins that should be inside, will end up on top of the cookies ;)
INGREDIENTS / ZUTATEN
1/4 cup (60ml) dark rum
3.5 oz. (100g) raisins
1/2 cup (120g) butter, at room temperature
1/2 cup (60g) confectioner’s sugar
1/4 tsp. zest of an organic orange
1/2 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/3 cup (30g) shredded coconut
pinch of salt
60ml dunkler Rum
100g Rosinen
120g weiche Butter
60g Puderzucker
1/4 TL Abrieb von Bio-Orange
1/2 TL Vanille Extrakt
130g Mehl (Type 405)
30g Kokosraspeln
Prise Salz
DIRECTIONS / ZUBEREITUNG
2. Add the butter, confectioner’s sugar and orange zest to a large bowl and mix on high speed until light and fluffy. Add vanilla extrakt and mix in. Add flour, shredded coconut and salt and mix in. Add the raisins and fold in. Place the dough in the fridge for at least one hour.
3. Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Make small balls with the dough, flatten and place with enough space in between on the baking sheet. Bake for 12-15 minutes – the edges should have some color, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely.
2. Die Butter mit dem Puderzucker und der Orangenschale in einer großen Schüssel hell und luftig aufschlagen. Vanille Extrakt zugeben und unterrühren. Mehl und Kokosraspeln zugeben und unterrühren. Die Rosinen unterheben, bis alles gut verbunden ist. Für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 160°C (325°F) vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig kleine Kugeln formen und plattdrücken – mit genügend Platz auf das Blech legen und für 12-15 Minuten backen. Die Ränder sollten Farbe bekommen haben, die Mitte der Cookies sollte aber noch etwas weich sein. Aus dem Ofen nehmen und auf dem Blech so lange abkühlen lassen, bis man die Cookies bewegen kann – dann auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Rum Raisin Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 540
- Yield: 18 1x
Ingredients
- 1/4 cup (60ml) dark rum
- 3.5 oz. (100g) raisins
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (60g) confectioner’s sugar
- 1/4 tsp. zest of an organic orange
- 1/2 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1/3 cup (30g) shredded coconut
- pinch of salt
Instructions
- Add the rum and raisins to a small bowl and let soak over night.
- Add the butter, confectioner’s sugar and orange zest to a large bowl and mix on high speed until light and fluffy. Add vanilla extrakt and mix in. Add flour, shredded coconut and salt and mix in. Add the raisins and fold in. Place the dough in the fridge for at least one hour.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Make small balls with the dough, flatten and place with enough space in between on the baking sheet. Bake for 12-15 minutes – the edges should have some color, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
These look amazing :DD I love raisins and I dont know anybody (so far) who does not love them :D
I bet there is one person among your friends that does not like it – there is alsways one :P
Cheers,
Marc
You never say if rum should be drained from raisins
They soak up most of the rum and the rest goes in the dough with the raisins. Don’t waste a drop ;)
Would it work if I substituted rum extract for the actual rum? Any recommendations on how much?
That depends on the strength of the extract – normally a few drops are enough.
I would use a mix of water and extract.
Cheers
Marc