Cookies with rum and raisins
Description
Rum and raisin cookies turn out fantastically delicious, as long as you follow the recipe exactly. You must not rush when soaking the raisins in rum—the raisins need to absorb the rum well, and for that they need at least an hour. Finished rum and raisin cookies go wonderfully with a cup of good coffee or tea, and they can also be used to decorate ice cream. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Pour rum over finely chopped raisins.
- 2
Step 2
Cover the raisins soaked in rum with plastic wrap - let them infuse.
- 3
Step 3
In a bowl, beat the butter and powdered sugar. Beat well until light and airy.
- 4
Step 4
Add the egg, then beat well once more.
- 5
Step 5
Add the sifted flour to the butter mixture and stir.
- 6
Step 6
Add the rum-soaked raisins to the mixture and mix well again.
- 7
Step 7
Take a baking sheet and generously grease it with melted butter. Put the mixture into a piping bag and pipe it onto the baking sheet in small portions, leaving at least a couple of centimeters between each one.
- 8
Step 8
Place in a preheated oven at 180°C for literally 6–8 minutes. Then take it out, remove it from the baking sheet, and let it cool. The cookies are ready :)