Rum and Raisin Shortbread

I have never been a big raisin fan, but these are good anyways. And if you like raisins you’ll really like them!

Rum and Raisin Shortbread
Prep time
Cook time
Total time
Shortbread cookies with rum soaked raisins.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • ½ cup raisins
  • ¼ cup dark rum
  • 1 cup butter
  • ½ cup icing sugar
  • 2 cups flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  1. Soften butter to room temperature.
  2. Combine raisins and rum in a small saucepan, and bring to boil (can also do in microwave). Remove from heat and let stand for about an hour. Drain.
  3. Cream butter and sugar. Combine flour, salt, and baking powder, and blend into creamed mixture. Stir in drained raisins.
  4. Chill dough if necessary. Roll out to ¼ inch and cut out cookies with a cookie cutter. Place on an ungreased cookie sheet.
  5. Bake at 325 degrees F. for about 15 minutes until lightly browned.
  6. Remove to a rack or plate to cool.


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