Source: Betty Crocker Cookie Book

Serving size: 30

1 cup raisins
1/2 cup water
1/4 cup rum
3/4 cup sugar
1/2 cup butter or margarine, softened
1 egg
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat raisins, water and rum to boiling in 1-quart saucepan. Reduce heat. Simmer uncovered for 20 to30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.

Preheat oven to 375 degrees F.

Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.