Instructions: 1. Place raisins in small bowl. Add rum and let stand at least 1 hour.

2. Preheat oven to 375 degrees F.

3. Combine flour, salt, baking soda, and spices in a large bowl. Using an electric mixer beat butter and 1 cup sugar in another large bowl to blend.

Beat in molasses. Beat in dry ingredients. Stir in raisins with rum. Cover bowl with plastic wrap and refrigerate dough overnight.

4. Divide dough in half. Roll out 1 dough piece on lightly floured surface to 1/4-inch thickness. Using 3-inch diameter cookie cutter, cut dough into rounds. Transfer rounds to non-stick baking sheets. Sprinkle cookies with sugar. Bake until puffed about 8 minutes (cookies will become firmer when cooled). Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. Repeat with rest of dough. (Can be made 3 days ahead. Store in airtight container.)

Makes two 8-1/2"x4-1/2"x2-1/2 " loaves

Makes about 30

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