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Rum-Raisin and Cashew Drop Cookies

  • Prep:
  • Total Time:
  • Yield: Makes 36
Rum-Raisin and Cashew Drop Cookies

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013

Ingredients

  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups raisins soaked in 1/2 cup rum and drained
  • 1 1/2 cups chopped cashews

Directions

  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.

  2. Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Cook's Note

Store in an airtight container up to 1 week.

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