Summary

Ingredients

• 100 g raisins
• 2 cl rum, brown (40%)
• 125 g butter, soft
• 125 g suar (alternatively also brown suar)
• 2 egg (s)
• 1 pinch (s) salt
• 0.25 teaspoon ¼ vanilla, ground (alternatively 1 sachet vanilla sugar)
• 1 lemon (s), untreated, the grated zest it (or packet grated lemon zest)
• 1 orange (s), untreated, the grated peel it (or packet grated orange fruit)
• 1 pinch (s) carnation (s)
• 300 grams flour
• 0.5 ½ teaspoon, leveled baking powder
• 1 pinch (s) cinnamon
• Icing sugar for dusting

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Instructions

1. The day before, put the raisins in a sieve and rinse well with hot water. Drain well, then put in a small, well-closing jar. Fill up with the rum and let it steep (it can be longer, you will only get better with it).
2. Mix the softened butter with the sugar, salt, vanilla, cloves and cinnamon, lemon and orange peel until creamy white. Gradually add the eggs and stir in well. Stir in the sifted flour mixed with baking powder, at the end stir in the raisins briefly (I then use a wooden spoon, then they will not be crushed).
3. Pour the dough into a piping bag with the smooth nozzle no.10 and, with a little space between them, squirt small heaps onto a baking sheet lined with baking paper.
4. Bake in a preheated oven at 160 ° C for about 10-15 minutes (the cookies should definitely stay yellow and not brown, at most at the edges).
5. Remove the paper from the tray and let it cool down, dust with powdered sugar and store in a cool, tight-fitting jar.
6. They last for 6-8 weeks.