Rum Raisin Copley Squares
Yankee Plus Dec 2015
TABLE OF CONTENTS
How did these cookies get their name? Well, they were square and to me, elegant. So I named them after an elegant place in Boston, Copley Square. The first time I served them, they were still plain raisin squares. After my husband and I were married in front of the fireplace at our home, we invited a few friends and neighbors over for champagne and sweets. When the guests asked for the recipe, I added the name. They have become a favorite at our book discussion gatherings.
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- 3 tablespoons butter
- 2/3 cup firmly packed brown sugar
- 1 egg
- 2 tablespoons light molasses
- 4 teaspoons light rum
- 1/2 teaspoon vanilla extract
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup raisins, coarsely chopped
- 1/2 cup chocolate chips
- Fine dry bread crumbs
- 1/4 cup confectioners' sugar
Instructions:Preheat the oven to 350 degrees F.
Cream the butter and brown sugar until fluffy. Add the egg, molasses, 3 teaspoons of the rum, and the vanilla. Beat until blended.
Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add to the batter and beat again. Stir in the raisins and the chocolate chips.
Grease an 8-inch square baking dish and dust with the bread crumbs. Spread the batter evenly in the pan and bake for 20 to 22 minutes, until the top feels firm to the touch and the cake begins to shrink form the sides of the pan.
Mix the confectioners' sugar with the remaining 1 teaspoon rum and dribble over the warm cake. Cool the cake in the pan and cut into 24 bars. Store in an airtight tin. These squares freeze well.