By Janelle Maiocco with www.talkoftomatoes.com
My father used to eat, or rather devour, a rum raisin bread pudding that his mother made. When I came across this particular cookie, it spoke of his favorite flavors all folded together with a bit of butter. Who was I not to make it? I am not a hard sell when it comes to new recipes, and this one I adopted from the June 2007 Martha Stewart cookie of the month. The biggest difference? Mine has more rummy raisins and much larger pinches of orange zest. I am by no means a skimper.
So I made it. Actually, I made two ‘logs’ of cookies which for me is an inroads to another make-ahead treat. One log I sliced according to directions, and the other waited in the fridge a few days so I could slice and slide it onto a platter at just the right moment.
Even better? You can make a log to eat, and freeze one for later.