Drain the raisins thoroughly and blot them dry; excess rum can weaken the dough around each piece.
Plump raisins, briefly steeped in dark rum, dot a buttery slice-and-bake dough that is chilled firm for clean-cut cookies.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Rum-Raisin Shortbread Slice-and-Bakes Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- small saucepan
- mixer
- knife
- baking sheets
- parchment
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Cool and finish
- Cool and finish: Warm raisins and rum in a small pan just until steaming; cover 10 minutes, then drain very well and cool.
Make the dough or filling
- Make the dough or filling: Beat butter and sugar smooth.
Make the dough or filling
- Make the dough or filling: Mix in flour, salt and zest; fold in raisins.
Chill the dough
- Chill the dough: Form two 1 1/2-inch logs, wrap and chill 2 hours.
Bake and set
- Bake and set: Slice 24 rounds and bake at 325°F (165°C) for 16–19 minutes until the edges are lightly golden.
Cool and finish
- Cool and finish: Cool on the sheet.
Chef’s Science & Pro Tips
Ingredient science
Keep the steeping brief so the raisins plump without taking on excess liquid.
Technique & texture
Distribute fruit evenly as you shape the logs to avoid slices with empty centers.
Finishing & serving
Label these cookies clearly if serving children or anyone avoiding alcohol.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Airtight at room temperature up to 5 days. |
| Refrigeration | As described | No refrigeration needed for these baked cookies. |
| Raw freezing | up to 1 month | Freeze the wrapped dough log up to 1 month. thaw until sliceable. |
| Baked freezing | up to 2 months | Freeze baked cookies airtight up to 2 months. |
| Restoring | As described | Thaw uncovered and serve at room temperature. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Does the alcohol bake away completely?
The amount remaining can vary; do not serve these as alcohol-free cookies.
Can I use orange juice instead of rum?
Yes, steep the raisins in juice and drain thoroughly for a nonalcoholic version.
Why are the slices crumbly?
The log may be warm or fruit distribution uneven; chill firmly and cut with a sharp knife.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
