1/2 c Chopped raisins
1/4 c Dark rum
4 c All-purpose flour
1 1/2 ts Salt
1 ts Baking soda
1 1/2 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1 c Unsalted butter; room
-temperature
1 c Sugar
1 c Mild-flavored; (light)
-molasses
Additional sugar
1. Place raisins in small bowl. Add rum and let stand at least 1 hour.
2. Preheat oven to 375 degrees F.
3. Combine flour, salt, baking soda, and spices in a large bowl. Using an
electric mixer beat butter and 1 cup sugar in another large bowl to blend.
Beat in molasses. Beat in dry ingredients. Stir in raisins with rum. Cover
bowl with plastic wrap and refrigerate dough overnight.
4. Divide dough in half. Roll out 1 dough piece on lightly floured surface
to 1/4-inch thickness. Using 3-inch diameter cookie cutter, cut dough into
rounds. Transfer rounds to non-stick baking sheets. Sprinkle cookies with
sugar. Bake until puffed about 8 minutes (cookies will become firmer when
cooled). Transfer baking sheets to racks; cool 5 minutes. Transfer cookies
to racks; cool completely. Repeat with rest of dough. (Can be made 3 days
ahead. Store in airtight container.)
Makes two 8-1/2″x4-1/2″x2-1/2 ” loaves
Makes about 30
Yields
1 servings