Makes about 28 cookies
This recipe is from "The Essential Baker: The Comprehensive Guide to Baking With Chocolate, Fruit, Nuts, Spices, and Other Ingredients," by Carole Bloom (Wiley, $40).
¾ cup dark raisins
ª cup dark rum
5½ ounces (11 tablespoons) unsalted butter, softened
½ cup granulated sugar
2 extra-large eggs, at room temperature
½ teaspoon pure vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
1¼ cups fine yellow cornmeal
½ teaspoon salt
Place the raisins in a small bowl and cover with the rum. Cover the bowl tightly with plastic wrap and let raisins soak for at least 30 minutes.
Position the oven racks to the upper and lower thirds and preheat oven to 375 degrees. Line two baking sheets with parchment paper or non-stick liners.
Place the butter in the bowl of an electric stand mixer and beat until fluffy, about two minutes. Add the sugar; cream until light and fluffy, about two minutes. Using a fork, lightly beat together the eggs and vanilla in a small bowl. With the mixer speed on low, add the egg mixture to the butter mixture. Scrape down the sides and bottom of the bowl with a rubber spatula to mix evenly.
Over a large piece of parchment paper or a bowl, sift together the flour and baking powder. Add the cornmeal and salt and toss together lightly to blend.
Add the dry ingredients to the butter mixture in three stages, blending well after each addition.
Drain the raisins and pat dry. Add to the dough and blend to distribute evenly.
Pinch off 2 tablespoon-size pieces of the dough and roll in your hands into log shapes about 3 inches long, 1 inch wide and ½ inch thick. Place the cookies on the lined baking sheets, leaving 2 inches of space between them. Bake eight minutes. Switch the baking sheets and bake eight to 10 more minutes, or until they are light golden and set. Cool on rack for 10 minutes.