In a little saucepan, bring together a medley of raisins, water, and a splash of rum, letting it bubble until it reaches a rolling boil. Once the flavors has begun, lower the heat and let it simmer gently, uncovered, for 20 to 30 minutes, allowing the raisins to swell and the liquid to evaporate into a sweet nectar.
When the time is up, set aside to cool for a good 30 minutes. As the aroma of anticipation fills your kitchen, preheat your oven to 375ºF.
In a mixing bowl, combine sugar and butter, whipping them together with an electric mixer on medium speed for about 3 minutes, until they transform into a fluffy cloud of sweetness. If you prefer a more hands-on approach, a sturdy spoon will do the trick just fine!
Next, add an egg into the mix, and stir in the remaining ingredients to create a harmonious batter. Fold in raisins.
Now, using a rounded tablespoon, drop generous dollops of dough onto an ungreased cookie sheet, keeping them about 2 inches apart to give them room to spread their wings.
Slide the sheet into the preheated oven and let them bake for 9 to 11 minutes, until they turn a delightful shade of light brown. Once they emerge from the oven, let them rest for a moment.
