I vividly remember the first time I tasted rum-raisin ice cream. I was 12, at the ice cream parlor, and everyone else was getting some version of chocolate ice cream. I had to try the one I had never tasted before. And “rum raisin” sounded so sophisticated. I was sure I was an adult just because I ordered rum-raisin ice cream. And they served me without carding!

So, I have always had a soft spot in my heart for raisins soaked in rum. When I make oatmeal cookies, I soak the raisins in rum before folding into the cookie batter. When I make hot-cross buns, I soak the raisins in rum before folding into the batter. When raisins are soaked in rum, they are delicious; in fact, they may disappear before the batter is made! 

Our summer of cookies continues with cookie sampling every day. Barb Nack, who is the director of the cooking school, contributes this delicious recipe, which she is baking fresh every day this week. No, they are not oatmeal-raisin cookies, but a more sophisticated rum-raisin cookie. You don’t have to be twelve years old to love this cookie!

Rum Raisin Cookies

• 1 cup raisins
• 1/2 cup water
• 1/4 cup dark rum
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1 egg
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

In a saucepan, heat the raisins, water, and rum and bring to a boil. Reduce the heat and simmer uncovered for 20-30 minutes, until the raisins are plump and the liquid has evaporated. Cool to room temperature.

Mix together the butter and sugar until light and fluffy. Beat in the egg. Fold in the flour, baking soda, baking powder, and salt. Fold in the raisins. Use a #50 or #60 disher to drop rounds of dough, 2-inches apart, on a lined cookie sheet pan. Bake at 375-degrees for 8-10 minutes, or until light-golden brown.