This recipe of rum and raisins cookies is very close to my heart. While I was growing up, I remember that this recipe was made in every household as a quick sweet snack. My mother used to make the cookies all the time, so they taste like “home” when I make them. The cookies were also available for purchase in every pastry shop or bakery in Bucharest. This cookie is as traditional for Romanians as the chocolate chip cookie is for Americans. We make them on Sundays, for parties and family reunions or holidays and anytime we are in the mood for something sweet and easy to put together.
Also, they are crunchy outside and soft inside and the rum flavor makes them to be different from any regular cookie I had before. As you can tell, I just love them. The recipe is also very simple.
Enjoy the recipe !
Tips: You can play with the ingredients. If you do not like raisins, replace them with dry cherries or cranberries, or a mixture of them. I made a batch with walnuts also, but you can mix the dry fruit and the nuts and use them in the batter. I bet you can put chocolate chips also, but I never tried that yet. I was just trying to keep them traditional as we did not have chocolate chips in Romania.
- 4 eggs
- 2 cups of powder sugar
- 2 sticks of unsalted butter
- 2 cups of all purpose flour
- 1 cup raisins
- 1 tablespoon rum flavor
- Preheat the oven to 350F.
- 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.
- 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 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.