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Cream the butter with the powdered sugar until smooth.
Incorporate the eggs one by one.
Add the flour gradually.
Add the raisins & the rum flavour to the batter. Mix to incorporate all ingredients.
Refrigerate the dough for an hour, in the same bowl you mixed it. The dough will be soft initially, but it will be easy to scoop into small balls after refrigeration.
Preheat the oven to 350F.
Cover a cookie sheet with parchment paper & drop small balls of batter, leaving 1-2 inches distance between them. Cookies will spread a lot.
Bake the cookies in the oven for no more than 10-12 mins. Keep an eye on them, as they should be in the oven only until they become lightly golden brown at the edges.
Leave them on the cookie sheet for about 5 minutes, then transfer them to a rack to cool.