Rum Raisin Filled Cookies

• Produce

  • 1 1/3 cup Raisins

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 2 tsp Baking powder
  • 2 tbsp Flour
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter
  • 1/4 cup Milk

• Beer, Wine & Liquor

  • 1 cup Rum, dark

Found on homespunseasonalliving.com

Ingredients

• 1 Cup Dark Rum
• 1 1/3 Cup Raisins
• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 2 Tablespoons Honey
• 1 Tablespoon Lemon Juice
• 2/3 Cup Sugar
• 1/2 Cup Butter, softened
• 1 Egg
• 2 1/2 Cups Unbleached, All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 Cup Milk
• 1 teaspoon Vanilla Extract

Directions

• Place the raisin in a clean jar and pour in the rum. Be sure to push the raisins down so that they are covered by the rum. Cover the jar and leave it sit at lease 8 hours. The raisins will swell slightly as they absorb some of the rum, thats perfect.
• Whisk together the flour and baking powder. Set aside. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beat well. Slowly begin adding a little of the flour mixture, alternating with a bit of the milk while continuing mix and until all the flour and milk is added to the dough. Remove the dough from the mixing bowl and pat into a circle. Cover with parchment or wax paper and chill for at least one hour (longer okay) before rolling.
• In a small saucepan, melt the butter and honey together. Stir in the flour and stir for about a minute to make a roux. Add the lemon juice and all of the contents from the rum soaked raisin jar. Continue cooking until the mixture thickens. Remove from heat and allow to cool completely before assembling cookies.
• Preheat oven to 350 degrees. On a floured board, roll the cookie dough out to about 1/8 inch thickness. Use a round cookie cutter to cut into shapes. On a greased or parchment lined cookie sheet, place rounds of dough 2 inches apart. In the center of each cookie, drop a bit of the filling up to 1 teaspoon. Brush the edges of the cookie rounds with water. Place another round of cookie dough on top of the filled cookie. Press the edges together to seal. Bake in the preheated oven for 15 minutes or until edges turn a golden brown. Cool on wire racks completely before storing.