Jamaican Rum Cookies

• 2 tsp. dark rum
• 1/2 c. unsalted butter, softened
• 1 c. packed brown sugar
• 2 eggs
• 2 c. sifted cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 2 c. seedless raisins, chopped
• 1/2 c. unsalted peanuts or cashews, chopped

1. Preheat oven to 350u0b0.
2. Lightly grease baking sheet and set aside.
3. In large bowl, cream together the rum, butter and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating after each addition.
5. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg; then add to the rum-butter mixture.
6. Blend in the raisins and nuts.
7. Drop 1 teaspoon of the mixture at a time onto the prepared baking sheet. Allow for considerable spreading.
8. Bake until brown, about 10 minutes.
9. Be careful not to overbake.
10. Let cool on a wire rack before serving or store in an airtight container to improve the flavor.
11. Yield: 4 dozen cookies.

dark rum, unsalted butter, brown sugar, eggs, cake flour, baking powder, salt, ground cinnamon, ground cloves, freshly grated nutmeg, raisins, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075913 (may not work)