Rum Raisin Press Cookies

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. In a small bowl, combine the chopped raisins and dark rum. Set aside to allow the raisins to soak and absorb the rum while you prepare the rest of the dough.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
4. Add the egg and vanilla extract to the creamed mixture, and beat until well incorporated. Make sure to scrape down the sides of the bowl as needed with a rubber spatula.
5. Sift together the all-purpose flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
6. Drain any excess rum from the raisins, then gently fold the soaked raisins into the cookie dough using a rubber spatula. Be careful not to overmix.
7. Fill a piping bag or cookie press with the cookie dough. Choose your desired shape and press the cookies onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. Keep a close eye on them to prevent overbaking.
9. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Store the cookies in an airtight container at room temperature for up to one week. Enjoy your Rum Raisin Press Cookies with a cup of tea or coffee!