Saturday, August 13, 2016

Rum Raisin Cookies and Rum Raisin Bars

I'm always in pursuit of new recipes for an annual Holiday Cookie Contest that I have entered for the past 7 years. I love Rum Raisin Ice Cream so I was interested in a Rum Raisin Cookie recipe. This is what I ended up with after researching and adapting various recipes.

I spent a vacation on the Island of St. Lucia.
I learned to appreciate good West Indies Rum.
This is the only Rum I use for Cocktails and Baking.

Rum Raisin Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

1 C Golden Raisins
1/8 C Dark West Indies Rum
8 TBS Butter, room temperature
1/2 C Crisco
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 Egg
1 tsp Vanilla
2 1/2 C Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Pumpkin Pie Spice
1/4 C Turbinado Sugar in a bowl for coating the dough.

In a small glass, microwave safe bowl:
Heat, covered, in a Microwave for 30 seconds.
Remove and set aside.

In a Stand Mixer with a Paddle Attachment:
Granulated Sugar
Brown Sugar
Beat for 3 minutes until creamy smooth.

Mix just until combined.
Leave the batter in the mixer until the next step.

In a Mixing Bowl, Sift together:
Baking Powder
Baking Soda
Pumpkin Pie Spice
Whisk well.
Gradually add to the Mixer.
Mix just until incorporated.

Raisins and Rum.
Mix just until combined.

Use a 1 3/4" Cookie Scoop, scoop some dough and roll in your hand.
Flatten it into a disc.
Dip one side in the Turbinado Sugar.
Place the dough 2" apart on the Sheet Pan, sugar side up.
Bake 12 minutes.

Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Peace in the Kitchen!

Rum Raisin Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

In a Saucepan on Medium Heat:

2 TBS Butter
1 C Dark West Indies Rum (Mount Gay)
2 C Golden Raisins
Simmer for 5 minutes.
Set aside to cool completely while you make the cookies.

In a Large Mixing Bowl:
2 C Flour
1 C Granulated Sugar
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2  tsp Nutmeg
1 tsp Cinnamon
3/4 C chopped Pecans
Whisk Well.

Mix well to combine.

Spoon into the Pan.
Bake 15 - 20 minutes.

Remove Pan to a rack to cool for 5 minutes.

Frost the Bars.

In a Large Mixing Bowl:

2 TBS Butter, melted
1/4 C Orange Juice
1 C Confectioner's Sugar
Whisk to combine until creamy smooth.

Frost the Bars.
Set aside to cool completely for 15 minutes.
Cover with Plastic Wrap and refrigerate 1 hour.

Peace in the Kitchen!

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