This simple, rich cookie is from Tish Boyle’s The Good Cookie.
Perfect tender-crisp texture and full of sweet golden raisins soaked in rum. Subtle and delicious!
The dough can be frozen for up to a month (I suspect longer, but I couldn’t wait). Take straight from the freezer, slice and bake as is – no need to defrost.
1 cup golden raisins
1/4 cup dark rum
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioner’s sugar
1 large egg
Pinch of salt
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
Coarse sugar for sprinkling
Make the dough:
- In a small owl, combine the raisins and rum. Set aside to soak for at least 1 hour.
- In the bowl of an electric mixer, using hte paddle attachment, beat the butter and confectioners’ sugar at medium-high speed until well blended and light, about 1 minute. Add the egg, salt and vanilla and beat until blended but not smooth (dough will look curdled at this point). Scrape down the sides of the bowl. At low speed, add the flour, mixing until just blended. Drain the raisins, discarding the rum, add them to the dough and mix until combined.
- Scrape the dough out onto a work surface and shape it into a 12-inch log about 1 3/4 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 2 hours, until firm (or up to 3 days).
Slice and bake:
- Position a rack in the center of the oven and preheat the oven to 350F. Line two baking sheets with parchment paper.
- Remove the dough log from the refrigerator. Using a sharp knife, cut it into 1/4-inch slices and arrange the slices 1/2-inch apart on the prepared baking sheets (the cookies will not spread). Sprinkle the cookies with coarse sugar.
- Bake, one sheet at a time, for 9 – 12 minutes, until very lightly golden on the underside. Transfer the cookies to wire racks and cool completely.
Try your favorite dried fruit, with or without a matching liquor. You can also try candied orange or citrus peels, chocolate chips, nuts, or cinnamon imperials.