Rum-Raisin Shortbread Cookies

These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.

  • Yield: Makes about 4 1/2 dozen
Rum-Raisin Shortbread Cookies

Source: Martha Stewart's Cookies

Ingredients

  • 1/2 cup dark rum
  • 1 cup dried currants
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon finely grated orange zest
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup finely shredded unsweetened coconut
  • 1 teaspoon coarse salt

Directions

  1. Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.

  2. Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.

  3. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

  4. Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.

Cook's Note

Cookies can be stored in an airtight container for up to 1 week.

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