Add the raisins to a bowl and pour over the rum. It is best to do this the night before so they have time to soak very well, but you can also do it at the start of making these cookies.

Begin by lining a baking sheet with parchment paper.

Use an electric mixer to cream together the butter and cream cheese until smooth.

Gradually add the sugar and beat the mixture for about a minute.

Incorporate the egg and vanilla extract and continue beating until well combined.

Gradually add the baking powder and flour.

Once all ingredients are incorporated, transfer the dough to the refrigerator and chill for at least an hour.

Preheat your oven to 375°F (190°C).

Since the dough can be sticky, dust your hands with flour before rolling it into 1-2 inch balls.

You can gently flatten the balls using the bottom of a cup or glass dipped in flour, being careful not to flatten them too much, as this may prevent the cookies from puffing up.

Bake the cookies for 10-15 minutes, removing them from the oven when the underside edges turn golden. Keep a close eye on them, as baking times may vary.

Once done, let them cool, then prepare the filling by mixing the cream cheese with the powdered sugar and adding the rum-soaked raisins.

Spread the filling on each cookie and serve them as little cookie sandwiches.