Rum Raisin Filled Cookies Recipes

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

RUM RAISINS COOKIES RECIPE

Steps:

• Cream the butter with the powder sugar until smooth.
• Incorporate the eggs one by one.
• Add the flour gradually.
• Add the raisins and the rum flavor to the batter. Mix to incorporate all ingredients.
• Refrigerate the dough for an hour, in the same bowl you mixed it. The dough will be soft initially, but it will be easy to scoop into small balls after refrigeration.
• Preheat the oven to 350F.
• Cover a cookie sheet with parchment paper and drop with the spoon small balls of batter, leaving 1-2 inches distance between them. Cookies will spread a lot.
• Bake the cookies in the oven for no more than 10-12 mins. Keep an eye on them, as they should be in the oven only until they become lightly golden brown at the edges.
• Leave them on the cookie sheet for about 5 minutes, then transfer them to a rack to cool.

GRANDMA'S RAISIN FILLED COOKIES

Steps:

• Raisin Mixture: Soak raisins in hot water.
• When plumb and soft, drain water and grind.
• Put in saucepan and add sugar, salt, and water.
• Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
• Let come to boil, then set off to cool.
• Cookie: In large mixing bowl, cream together butter& sugar.
• Beat in eggs.
• Add milk and vanilla.
• Mix until well blended.
• Combine dry ingredients together and add to butter mixture.
• Roll out onto flour surface to about 1/4 inch thickness.
• Cut with round cutter.
• Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
• Top with another round cookie, pinch sides together.
• Bake@ 350 8-10 minutes or until just starting to brown.

RUM RAISIN OATMEAL COOKIES

Steps:

• Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
• Preheat oven to 350.
• Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
• Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
• Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
• Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
• Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

NANNY'S RAISIN FILLED COOKIES

Steps:

• To make the filling;
• in a medium-sized saucepan, stir together all filling ingredients and bring to a boil. Immediately turn heat down to a slow simmer and simmer for 20-30 minutes until mixture has thickened and raisins have plumped. Set aside to cool until needed in recipe below.

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.

GLUTEN FREE GINGERBREAD COOKIES W/ SEA SALT CARAMEL RUM RAISIN FILLING

Steps:

• Pre-heat oven to 350 degrees.
• Place raisins and 2 cups of water in a medium size mixing bowl. Heat for 3 minutes in microwave, let sit for 5 minutes to soften, then drain.
• While the raisins are soaking, combine 2 cups of the walnuts, flax meal, sorghum flour, maple syrup, spices, and baking soda, and 1/8 teaspoon of salt in a food processor. Add 1/2 cup of softened raisins, and process the ingredients in the food processor until moist and mixture starts to pull away from the sides of the bowl.
• Divide dough into 16 balls and place on un-greased baking sheet. Use your thumb to press each cookie ball, then bake for 8-10 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool completely before removing from the baking sheet.
• Make the sea salt rum raisin caramel filling while the cookies are baking, by combining the remaining 1/2 cup of raisins and 1/4 cup of walnuts, and 1/8 teaspoon of salt with the rum (or vanilla) and coconut oil in a small food processor or blender, and processing, scraping the sides of the food processor or blender as needed, until mixture is relatively smooth.
• Spoon 1 teaspoon filling onto each cookie, and serve.

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.

OATMEAL SANDWICH COOKIES WITH RUM RAISIN FILLING

Steps:

• Preheat oven to 375.
• Beat butter, shortening, corn syrup and sugar on medium speed until fluffy. Add egg and almond extract and beat until blended.
• Combine flour, baking soda, cinnamon, salt and cloves and gradually add to butter mixture. Stir in oats and pecans.
• Shape dough into 1 1/2 inch balls and place 2 inches apart on parchment lined baking sheets. Press down on each ball to flatten slightly.
• Bake for 10-12 minutes until golden. Cool on baking sheet for 3 minutes, then remove to wire rack and cool completely.
• While cookies are cooling, make rum raisin filling. Beat cream cheese at medium speed until creamy Add milk, rum, vanilla and salt and beat until blended.
• Gradually add powdered sugar, beating at low speed until completely combined. Stir in raisins.
• Spread 2-3 tablespoons of filling on cookie bottom and sandwich with another cookie. Repeat until all cookies are used.
• Close your eyes, take a bite and smile a really, really big smile.

LEMON RAISIN FILLED COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. , For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and zest. Cool. , Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)

RUM RAISIN FILLED COOKIES

Steps:

• Place the raisin in a clean jar and pour in the rum. Be sure to push the raisins down so that they are covered by the rum. Cover the jar and leave it sit at lease 8 hours. The raisins will swell slightly as they absorb some of the rum, that's perfect.
• Whisk together the flour and baking powder. Set aside.
• Cream together the butter and sugar until light and fluffy. Add the eggs and vanilla extract, beat well.
• Slowly begin adding a little of the flour mixture, alternating with a bit of the milk while continuing mix and until all the flour and milk is added to the dough.
• Remove the dough from the mixing bowl and divide in half. Pat dough into a circle. Cover with parchment or wax paper and chill for at least one hour (longer okay) before rolling.
• In a small saucepan, melt the butter and honey together. Stir in the flour and stir for about a minute to make a roux. Add the lemon juice and all of the contents from the rum soaked raisin jar. Continue cooking until the mixture thickens. Remove from heat and allow to cool completely before assembling cookies.
• Preheat oven to 350 degrees.
• On a floured board, roll the cookie dough out to about 1/8 inch thickness. Use a round cookie cutter to cut into shapes.
• On a greased or parchment lined cookie sheet, place rounds of dough 2 inches apart.
• In the center of each cookie, drop a bit of the filling up to 1 teaspoon.
• Brush the edges of the cookie rounds with water. Place another round of cookie dough on top of the filled cookie. Press the edges together to seal.
• Bake in the preheated oven for 15 minutes or until edges turn a golden brown.
• Cool on wire racks completely before storing.

RUM RAISINS SANDWICH COOKIES

Steps:

• Rum Raisins
• Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
• Remove the raisins, drain and pat dry with a paper towel.
• Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
• For cookies
• Cream the softened butter until light and fluffy.
• Add powdered sugar until well blended and well combined.
• Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
• Sift almond flour in the bowl, blended to mix well.
• Sift flour and mix and blend until the dough just begins to come together. But don't over mix.
• Transfer the dough on a plastic wrap, shape the dough slightly, and chill in the refrigerator for 30 minutes.
• Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
• Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by a knife.
• Preheat the oven to 160C, bake for 15-18 minutes.
• Remove the cookies from the oven and let them cool completely.
• For Italian buttercream
• Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
• Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
• At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
• For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until the butter is combined. Turn the mixer to high speed to beat for an extra 2 minutes, then you will get a silky texture buttercream.

OATMEAL RUM RAISIN COOKIES

Steps:

• 1. In a small bowl, combine the raisins, rum, and grated orange zest. Allow to soak for 30 minutes until most of the rum is absorbed. You can also do this the night before to give the raisins a good long soak.
• 2. In a medium bowl, whisk together the flour, rolled oats, ground cinnamon, baking powder, and salt.
• 3. In a separate large bowl (or the bowl of your stand mixer, fitted with the paddle attachment), cream together butter and sugar until light and airy, about 5 minutes. (Or about 2 to 3 minutes if using the stand mixer.) Add the eggs in one at a time, making sure to scrape down the sides with each addition. Mix until well-combined.
• 4. Switching to a spatula, add the flour mixture into the wet in two parts. Finally, add the rum-infused raisins, grated orange zest, and any leftover rum. Mix well so the raisins are well-distributed in the dough. Refrigerate at least 1 hour so they don't become too flat when they bake.
• 5. Preheat your oven to 350°F (180°C) about 20 minutes before ready to bake. Line two baking sheets with non-stick parchment paper. Portion the cookies into 1 Tablespoon-sized mounds (or more if you like it bigger) and place at least an inch apart on your baking sheet.
• 6. Bake cookies for 13 to 15 minutes or until the edges are lightly golden brown. Let sit on the baking sheet for about 2 minutes before removing to a rack to cool. Store in an airtight container for about a week.