French Cookies
Easy rum and raisin cookies.
Yield
18 servingsPrep
10 minCook
10 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raisins, seedless
|
|
| 1 | ounce |
rum
|
|
| 9 | tablespoons |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
raisins, seedless
|
|
| 28.9 | ml/g |
rum
|
|
| 135 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
Directions
Soak the raisins in the rum for 2 or 3 hours.
Cream the butter and sugar together in a medium bowl until light and fluffy. And the salt and eggs, one at a time, mixing well after each addition.
Add the flour and raisins gradually and blend thoroughly.
Butter a cookie sheet and drop the dough by teaspoon, leaving an inch between cookies to allow for spreading.
Bake in a 350℉ (180℃). oven for 7 minutes, and remove immediately from pan to cooling rack.
