As promised, here is the yummy cookie recipe that my college friend asked me to post. Sweet mercy! These cookies are good.
Hats off to Grandma for passing down her heirloom recipe!
Grandma Faloney's cookies
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 ¼ cups granulated sugar
¾ cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 Tablespoons rum
¾ cup raisins
¾ cup Craisins
1 cup nuts
2 ½ cups uncooked oats (regular)
Preheat oven to 350°F.
Soak the raisins and Craisins in the rum.
In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.
Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins. Mix for about 3 minutes.
Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.
Makes 4-5 dozen cookies, depending upon size of cookies made.
ADD LOVE THROUGHOUT THE PROCESS
If you're still reading, let me add just one or two personal notes.
This is the third rum recipe I have field-tested in my humble test kitchen. These fun, little food experiments have cemented my belief that rum raises up ordinary dishes. It adds a level of moisture, delectable texture and a surprising depth of flavor.
Need proof? Rum-raisin ice cream. Rum-glazed ham. Hot buttered rum. Rum cake. Panettone French toast with rum. (Okay, now I'm just making myself hungry.) Are you unconsciously salivating right now? Good, you just made my point.
Time now to take a plate of these darlings and a tasty beverage to my favorite reading nook and delve more deeply into Jesse's story — Mortal Ghost