OLD-FASHION RUM RAISIN COOKIES
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
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 RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
BUTTER-RUM SANDWICH COOKIES
My husband sampled these at a housewarming party last weekend; the hostess promised to share her recipe (seeing as how Chris ate so many!) as soon as she could find her cookbooks! So last night, out of the blue, she called--ready to cast out her secret formula for these cookies! I hope you like them as much as Chris does!
Provided by JamesDeansGirl
Categories Dessert
Time 3h9m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
- Cover and process until the pecans are very finely chopped, 45-60 seconds.
- Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
- Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
- Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
- Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
- Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 375°F.
- Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
- Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
- Transfer cookies to wire racks and cool completely.
- Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
- Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
- For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
- Squeeze together gently; repeat until all cookies have been assembled.
Nutrition Facts : Calories 119.6, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.1, Sodium 77.9, Carbohydrate 12.6, Fiber 0.3, Sugar 7.1, Protein 0.9
RUM RAISIN SANDWICH COOKIES
I found this in my collection of recipes from here and there and everywhere, meaning I don't know here it came from. I know I have made it because it has a star sticker on it - I always place a sticker on the recipes I make so I can remember which ones I've tried. This one has a silver star. At one time, I had a color-coded sticker system - silver meant we liked it, not LOVED it. At some point, however, I ditched my system because I couldn't find anything BUT silver stickers around the house - so I started sticking silver stickers everywhere....I'm going to go ahead and post it....I'll have to make these sometime soon so I can update this description....Chilling time for the dough is included in prep time.
Provided by Sweet Diva MJ
Categories Dessert
Time 1h50m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Mix powdered sugar, butter and egg.
- Stir in remaining ingredients except Rum Filling.
- Divide dough in half.
- Shape each half into a roll, 10" long.
- Wrap and refrigerate 2 hours or until firm.
- Cut rolls into 1/4" slices.
- Bake at 375°F for 7-9 minutes on ungreased cookie sheet.
- Cool completely.
- Prepare Rum Filling.
- Put cookies together with 1 teaspoon filling each.
Nutrition Facts : Calories 141.8, Fat 6.7, SaturatedFat 4.1, Cholesterol 22.9, Sodium 48.5, Carbohydrate 19.8, Fiber 0.4, Sugar 12.2, Protein 1.3
RUM RAISIN COOKIES
Make and share this Rum Raisin Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 54m
Yield 4 1/2 dozen cookies, about
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cookie spray.
- In a mixing bowl, add half the cake mix along with the nutmeg, oil, eggs, and rum extract; blend with an electric mixer on med-high for 1-2 minutes, until blended and smooth.
- Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
- Drop dough by teaspoonfuls, 2 inches apart, on cookie sheets.
- Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched.
- Cool 1 minute on cookie sheet; transfer to wire rack to cool completely.
- Icing: in a bowl, combine the powdered sugar, butter, and rum (add rum extract ½ teaspoon at a time and taste).
- Add just enough milk to make icing of spreading consistency.
- Drizzle icing over cooled cookies.
Nutrition Facts : Calories 1272.1, Fat 47.8, SaturatedFat 12.9, Cholesterol 139.9, Sodium 977.3, Carbohydrate 205.1, Fiber 3.5, Sugar 147.8, Protein 10.9
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