• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

BUTTER COOKIES PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.
  3.53 oz butter, 4.41 oz sugar
  
• Add the egg yolks, one at a time. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  3 egg yolks
  
• Gradually add the all-purpose flour, baking powder and golden raisins. Continue to stir on low until just combined.
  6.17 oz all-purpose flour, 1/2 tsp baking powder, 2.12 oz Golden raisins
  
• Scoop about a large tablespoon of dough and roll it between the palm of your hands into a ball 1 cm (1 inch | 2.5 cm in diameter)
  
• Transfer your cookie dough onto your Bonmat.
  

BAKE!

• Preheat oven to 320F/160C. Bake for 10-15 minutes (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Rum Raisin Christmas Cookies are out of the oven, let them cool down completely on your baking sheet.

RUM ICING PREPARATION

• In a medium bowl, whisk the powdered sugar together with the Rum. Once your cookies have cooled down, dip them into the icing. Allow for a good hour to dry.
  3.53 oz powdered sugar, 1.33 oz Dark Rum
• When ready, slide your cookie onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!