Monday, November 27, 2006
Mondays with Maida - Rum-Raisin Shortbread
Page 179 in the old book / page 212 in the new book
It almost took me by surprise, but I was really anxious to try these cookies once they were out of the oven. I think partly it was because I was having trouble imagining how they might taste and partly it was because they looked so darn good. The recipe makes a small batch (15 or 16) of large and very rich cookies (over 200 calories and 12 grams of fat... each!), so I forced myself to wait until they cooled before trying one. I knew I was only getting one chance.
They did not disappoint. They had a lovely sandy texture - light and fragile. They tasted of rum, but it was not harsh or unpleasant in any way. And of course, they were loaded with raisins. Oh how I wanted another!
The recipe is very simple and since the dough is rolled quite thick, even rolling and cutting the cookies isn't a problem. I was tempted to make some smaller cookies, but worried that they might not turn out as intended, so chose not to. In spite of the richness of the dough, these are very easy to eat. I know at least two of the panelists went back for a second.
Here's the panel...
Suzanne: Suzanne was out this week, but I know she was really sorry she missed a chance to try these raisin-filled cookies! :)
Denny: "Very good. Rum was not overpowering as in most rum cookies. Minus 1 - no chocolate. Rating - 3.0"
Laura: "Light, buttery and flakey - just the way shortbread should be. Delicious! The only thing that would have made them even better, in my opinion, would have been to use golden raisins. Rating - 4.0"
Terri: "These are rich and delicious! The rum flavor is obvious from the first bite. The shortbread flavor is wonderful too. This was absolutely one of my top ten favorites. Rating - 5.0"
Overall rating by the panel - 4.0
Next Week - Hot Butter Wafers