New This Month

Bourbon Currant Cookies


Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.

  • Yield: Makes 6 dozen

Source: Holiday Cookies 2005, Special Issue Holiday 2005


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 cups sifted all-purpose flour, plus more for work surface
  • 1/3 cup bourbon
  • 1/2 cup dried currants
  • 4 tablespoons heavy cream


  1. Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.

  2. Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.

  3. Bake until pale golden brown, about 12 to 15 minutes. Let cool on sheets on wire racks.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 2 days.

Reviews Add a comment

  • LRHolmes
    23 DEC, 2012
    These cookies are tasteless and bland, even with the bourbon. Even a glaze couldn't make these taste anything but like uncooked pie dough. This is the third time a Martha Stewart cookie recipe was horrible. Doesn't she test her recipes? Doesn't seem like it. Now I have 3 dozen tasteless cookies to dispose of. What a waste!
  • solberhl
    17 FEB, 2009
    dough was a little sticky, so i added a few extra table spoons to it. used jack daniels whiskey, instead of standard bourbon. not bad. not extremely sweet.