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Cream the butter in the bowl with a spatula
Sift in the powdered sugar
Put in a fridge for at least one hour to chill
Mix rum-soaked raisins
Pour the mixture in the butter pan
Bake for 30 to 40 minutes
Place the cookies on the cookie sheet lined with parchment paper
Remove the cake from the pan
Pour the white chocolate over the cake
Cover the cake with plastic wrap