FOR THE COOKIE DOUGH:

1.    Place raisins in a heat-safe bowl. Pour boiling water over raisins and let soak for 30 minutes. Drain raisins and set aside to cool.

2.    In a small bowl lightly whisk egg. Set aside.

3.    In another small ball, whisk together flour, baking powder, baking soda and salt. Set aside.

4.    In a stand mixer fitted with a paddle, beat butter for 30 seconds.

5.    With mixer running slowly pour sugar into butter and beat until light, about 2 minutes.

6.    Add orange zest and rum extract; mix for another 30 seconds.

7.    Add egg mixture into the butter and beat until incorporated, about a minute.

8.    Add in the flour mixture and beat on low until incorporated, about a minute. Scrape down sides as needed.

9.    Stir in raisins on low speed.

10. Cover dough and chill in the refrigerator for 1 hour and up to 3 days.

TO BAKE:

1.    When ready to bake, place rack in center of oven and heat oven to 375° F. 

2.    Place rounded tablespoons of dough about 2 inches apart directly on ungreased cookie sheet.

3.    Bake for 9 - 11 minutes, until edges are slight brown.

4.    Rest for 2 minutes on cookie sheet and transfer to cooling rack.

5.    Let cool completely, about 30 minutes, before adding icing.

FOR THE ICING:

1.    While cookies cool, whisk together powdered sugar and rum.

2.    With a spoon, drizzle icing over cooled cookies. If icing is too thick, add another teaspoon or two of rum.

3.    Allow icing to set for 20 minutes.