The folklore of rum running during prohibition in Prince Edward Island (PEI) is the stuff of which legends and ballads are made. In PEI, so the stories go, locals would set sail in fishing boats, under the cover of darkness, and head out to sea to meet ships from St. Pierre and Miquelon carrying rum. The locals, known as rumrunners, would buy the rum and head back to Island shores with the smuggled contraband liquor.
Now, these Rum and Raisin Cookies would probably not have been made during prohibition but the legend of the rumrunners has inspired me to name them the Rumrunners.
These cookies are made from a rolled cookie dough to which rum-soaked raisins have been added. Dark rum should be used for the soaking of the raisins as it will generate the most depth of flavour (as opposed to a light or amber rum). Simply soak the raisins in the rum for a few minutes, then simmer them on the stove. Let the raisins stand for about an hour after they have simmered. This should see most of the rum soaked into the now plump raisins. However, the raisins should be drained in a wire-mesh sieve to remove any excess rum. Do not add any of the rum liquid to the dough as it is not intended to have any liquid, apart from the egg yolk, in it. The subtle rum flavour comes from the rum-soaked raisins.
The recipe calls for unsalted butter; however, salted butter may be used but, if so, eliminate the 1/4 tsp of salt called for in the recipe.
The dough will be too soft to roll out after it has just been mixed. Chill it in the refrigerator, for 15-20 minutes or just until it is firm enough to roll out.
Choose a relatively simple cookie cutter, about 1 3/4″ – 2″ in diameter, for these cookies. These delicately crisp and rich buttery cookies freeze well and are a great addition to any sweet tray.
The Rumrunners’ Rum and Raisin Cookies also make a great gift.
I think the rumrunners would have approved of these cookies!
[Printable recipe follows at end of posting]
[PLEASE NOTE: The original publishing of this recipe contained the incorrect amount of butter. The recipe has now been corrected below. Please disregard any previous printouts you may have made of this recipe and print the correct one below.]
The Rumrunners’ Rum and Raisin Cookies
Ingredients:
½ cup sultana raisins
¼ cup dark rum
2 cups all-purpose flour
3 tsp cornstarch
¼ tsp baking power
¼ tsp cardamom
1/4 tsp salt
1 cup unsalted butter, room temperature
¾ cup icing sugar (aka powdered sugar or confectioner’s sugar)
1 large egg yolk, room temperature
1 tsp finely grated orange rind
1 tsp vanilla
Method:
Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat. Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times. Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour. Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).
In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt. Set aside.
In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute. Gradually, add the icing sugar and beat just until the butter and sugar are combined. Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated. Slowly add the dry ingredients and mix until blended. Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.
Gently gather the dough together just enough to form it into two balls. With hands, flatten each ball into disk shape. Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll. Line large baking sheet(s) with parchment paper. Preheat oven to 300°F. Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface. Using a 1¾” – 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled. Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture. Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process. Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.
Store cookies in airtight container at room temperature for up to a week or freeze between layers of waxed paper in airtight container for longer storage.
Yield: Approximately 4 – 4½ dozen
The Rumrunners’ Rum and Raisin Cookies
Ingredients
- ½ cup sultana raisins
- ¼ cup dark rum
- 2 cups all-purpose flour
- 3 tsp cornstarch
- ¼ tsp baking power
- ¼ tsp cardamom
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- ¾ cup icing sugar (aka powdered sugar or confectioner’s sugar)
- 1 large egg yolk, room temperature
- 1 tsp finely grated orange rind
- 1 tsp vanilla
Instructions
- Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat. Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times. Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour. Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).
- In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute. Gradually, add the icing sugar and beat just until the butter and sugar are combined. Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated. Slowly add the dry ingredients and mix until blended. Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.
- Gently gather the dough together just enough to form it into two balls. With hands, flatten each ball into disk shape. Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll. Line large baking sheet(s) with parchment paper. Preheat oven to 300°F. Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface. Using a 1¾” - 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled. Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture. Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process. Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.
- Store cookies in airtight container at room temperature for up to a week or freeze between layers of waxed paper in airtight container for longer storage.
Recipe Notes
Yield: Approximately 4 – 4½ dozen
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The Bistro’s Scotch Cookies
Shortbread
Melting Moments
Custard Sandwich Cookies
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