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

RUM RAISIN SOAKING INSTRUCTION (20 minutes)

• In a mixing bowl, add your golden raisins. Carefully cover them with boiling water and let them sit in the water for 5 minutes. Then, drain and pass them under cold water.

  Paper dry your golden raisin and return them to your mixing bowl. Then, pour the rum on top and let them soak for 15 minutes. NOTE: For this recipe I used Cointreau.
  7.05 oz Golden raisins, 3.53 oz rum

RUM RAISIN COOKIES PREPARATION

• Preheat oven to 350F/180C.
• In a stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste, for about 3 minutes.

  Add the eggs one at a time, mixing in between until just combined.
  7.05 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
  
• Add the drained golden raisins along with the all-purpose flour. Mix on low until combined. IMPORTANT: Do not over mix.
  17.64 oz all-purpose flour
  
• Scoop the cookie dough directly onto your Large Bonmat at least 2 inches | 6 cm apart from each other. NOTE: I used a 1.5 Tbsp Cookie Scoop.
  

BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Rum Raisin Christmas Cookies are out of the oven, brush them right away with the rum glaze, before transferring them onto your cooling rack. NOTE: These cookies are best enjoyed after a couple of days stored in a metal tin box.
  

RUM GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the rum (Here, I used Cointreau). NOTE: The glaze is really the perfect texture to brush over the cookies once out of the oven. Enjoy & Happy Holidays!
  4.23 oz powdered sugar, 1.06 oz rum