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Paul Massell

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Joined: Dec 31, 1969

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Posted to Thread #29998 at 4:40 pm on Nov 30, 2017

These are my favorites - soooo good! (Probably better to start out with more rum and raisins than called for, because you'll need to keep checking to see if the raisins are done soaking ...hic!) ;O)

Rum-And-Raisin Cookies
Canadian Living

These are melt-in-your-mouth shortbreads studded with “spirited” raisins.

½ c raisins
¼ c dark rum
1 c butter
½ c sifted icing sugar
2 c all purpose flour
¼ tsp salt
¼ tsp baking powder

In small saucepan, combine raisins and rum. Bring to boil, remove from heat and let stand for about 1 hour; drain.

Cream together butter and sugar. Combine flour, salt and baking powder; gradually blend into creamed mixture. Stir in raisins. Press into ball. If dough is soft, chill until firm enough to roll.

Roll out to ¼” thickness on lightly floured board. Cut with round cookie cutter. Place on ungreased baking sheets. Bake in 325°F oven for about 15 minutes or until set and lightly browned.

Makes about 36.


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