Rum Raisin Blondies 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.

BOURBON (OR RUM) RAISINS

Bourbon (or Rum) Raisins image

VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.

Provided by Chef Kate

Categories Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups raisins
1 1/4 cups Bourbon

Steps:

Find a mason jar or other glass container with a tight-fitting lid.
Place the raisins in the jar.
Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
Give them a shake and close up the jar.
Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
Voila!
For bourbon or dark rum, I suggest dark raisins.
For white rum, I suggest golden raisins.

Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5

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