Rum Raisin And Cashew Drop Cookies Recipes

OLD-FASHION RUM RAISIN COOKIES

Old-Fashion Rum Raisin Cookies image

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

Ingredients

1 cup raisins
1/2 cup water
1/4 cup rum
3/4 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

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 AND CASHEW DROP COOKIES

Rum-Raisin and Cashew Drop Cookies image

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups raisins soaked in 1/2 cup rum and drained
1 1/2 cups chopped cashews

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.

Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g

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RUM-RAISIN AND CASHEW DROP COOKIES. This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies. Provided by Martha Stewart. Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes…
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