I don’t know what compelled me to try this recipe. I don’t think I’ve ever made Rum Raisin anything before. I don’t really like raisins, as a matter of fact. Although this recipe called for currants, which I do like. Call me crazy.
I’ve got a shelf full of cookie recipe books, and who knows how many recipes bookmarked, but this was the recipe that called to me when I was browsing around the other day. Even more bizarre–I didn’t change anything about the recipe! Very unlike me, particularly when we’re talking about a Martha recipe. I like to mess with her stuff, for sure. I don’t know, maybe it was sheer laziness. And a desperate need for cookies.
At any rate, I soaked my currants overnight, and I whipped up the dough, formed a couple logs, chilled them and sliced them and baked them and . . . oh my, was it a boozy good time. I swear I used the exact measurements called for in the recipe. I guess they soaked a little longer than overnight, since I didn’t make the dough until early afternoon. Whoooeee, did the dough reek of rum. I am a horrible addict to snacking on cookie dough, but the boozy smell put me off. Well . . . almost. Heh heh.
You can probably soak your currants for just a couple hours and avoid the fumes, while still getting the rum taste. This is a great recipe for freezing, too–bake up one log and freeze the other for later. I do that so I won’t eat them all in one sitting. Trust me, it’s not pretty.
Rum Raisin Cookie Recipe, as posted on the Martha Stewart site.
Chocolate & Toast 
Wow, these look good. The shape on them is excellent. I like dried currants. The fresh ones are too tart for me though.
Hi Emily! These were the ones I sliced and baked straight out of the freezer, they ended up with lovely crumbly edges. The ones I baked out of refrigerated dough were much flatter. And trust me, you won’t taste any tartness from the currants once you drown them in rum!