day 9 … Rum Raisin Squares

What’s the holiday without something a little boozy? Today – Day 9 of 12 Cookies – I have Rum Raisin Squares for you. They don’t look like much, the small dense brown squares won’t win any beauty contests, but damn are they tasty. Flavorful with the greatest texture – chewy and crispy at the same time. They’re addictive and quickly become my favorite of the bunch this year.

But first you have to booze up those raisins. This is the perfect place for those raisins you may have that are a little dodgy but you didn’t throw away because you knew you’d find a use for them. This is it! Into a pan with a good measure of dark rum (or bourbon or whiskey, your call). A warning though – as you bring the mixture to a boil there is a good chance it will ignite and flame up. Be prepared – it’s always surprising when it happens. Stand back and have a pot lid nearby to smother the flame off the heat. Think of it as a little Christmas excitement.

12 Days of Cookies from years past:

Fruity: Jam Thumbprints, Jam Streusel Tarts, Raspberry Linzer Squares, Lemon Poppyseed Buttons, Orange Sesame Crisps, Cranberry Pistachio Coins, Almond Raspberry Strips, Orange Sandwich Cookies, Apricot Rosemary Shortbread, Coconut Lime Sticks, Bourbon Glazed Fruitcake Buttons, Lemon Cornmeal Biscotti, Blueberry Lime Buttons, Date Swirls

Nutty: Mexican Wedding Cookies, Russian Tea Cakes, Pecan Tassies, Maple Black Walnut Cookies, PB&J Sandwich Cookies, Pecan Triangles, 

Spiced: Cinnamon Sugar Pinwheels, Candied Ginger Spice Buttons, Cardamom Rose Coins, Brown Sugar Wafers with Lemon Lavender Glaze

Chocolate: Basic Chocolate Butter Cookie Dough, Mexican Chocolate Crinkles, Chocolate Cocoa Nib Wafers,Raspberry Chocolate Drops, Chocolate Hazelnut Buttons, Dark Mocha Sandwich Cookies, Espresso Crinkles, Cranberry Cocoa Nib Wafers, Chocolate Dulce de Leche Sandwich Cookies, Chocolate Lebkuchen, Fudge Tarts, Chocolate Marzipan Drops, Chocolate Coconut Bullseyes, Chocolate Peanut Butter Sandwich Cookies, Chocolate Almond Crescents, Chocolate Covered Cherry Cookies

Bars: Rum Butter Bars, Peppermint Brownie Bars, Banana Walnut Bars, Chocolate Banana Petit Fours

Holiday Classics: Cream Cheese Wreaths, Classic Molasses Cookies, Peppermint Candy Canes, Andes Mint Chip Cookies, Holiday Mallomars

This year:

Basic Butter Cookie Dough for all recipes

Day 1: Sparkly Sugar Cookies

Day 2: Pecan Praline Bars

Day 3: Earl Grey Sandwich Cookies

Day 4: Butter Brickle Cookies

Day 5: Maple Glazed Spiced Sweet Potato Cookies

Day 6: Garam Masala Shortbread

Day 7: Magic Cookie Bars

Day 8: Rocky Road Bars

RUM RAISIN SQUARES

Base Butter Cookie Dough – recipe here

1. In a small pot, bring the rum and raisins to a boil. Careful – stand back as the rum may ignite and flame up. Be prepared if this happens – have a pot lid nearby, immediately turn the heat off and cover to smother the flames. 
2. Once the liquid comes to a boil, remove from heat, cover with plastic wrap and let sit until completely cool, at least 30 minutes. Can do several hours ahead or even the night before.
3. Line a pan (with at least 2” sides) with a crisscross of aluminum foil, pressing to make as smooth as possible. 
4. In a standing mixture fitted with the paddle attachment, combine room temperature cookie dough, first measure of sugar and salt on medium speed until thoroughly combined.
5. Add the cooled rum soaked raisins and their liquid (if any) to the bowl and mix on low until just combined.
6. Turn the cookie dough into the pan and spread to form an even, level layer, pressing down to compact. The easiest way to do this is to crumble the dough into the pan, starting with the corners, and press to form an even layer. Then top the dough with a scrap of parchment and smooth with your fingers. 
7. Chill for at least 30 minutes until firm or overnight (tightly wrapped).
8. Preheat the oven to 350°F.
9. With a sharp paring knife or a bench scraper, score the dough into small rectangles or squares. 
10. Sprinkle the top evenly with the second measure of sugar, tapping and gently tilting the pan to evenly coat.
11. Bake for 20-25 minutes until lightly golden brown around the edges and just set. Do not overbake.
12. Drop the pan a few times on the counter to deflate any large bubbles that occurred during baking and quickly rescore the pieces with a knife or bench scraper while still warm.
13. Let cool completely. Using the foil, gently ease the bars from the pan. Separate into pieces.
14. Cookies keep pretty well at room temperature for several days if tightly wrapped. If you want to make ahead, freeze the dough up to 2 months, defrost and continue or freeze directly in the pan. 

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