New This Month

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

Source: Martha Stewart Living, July 2007


  • 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


  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.

Reviews Add a comment

    7 FEB, 2017
    I find MS recipes to be inconsistent. This one was terrific. I increased the amount of orange peel based on the taste of the dough, but it turned out I didn't need to. I used sweetened moist coconut but otherwise followed the recipe exactly. I baked half the recipe for Christmas Day; the cookies were delicious and devoured immediately. I later found out one of my kids took the rest home with him to bake himself!
  • Happy baker
    12 MAY, 2013
    Remember it's important to chill dough. I also sliced and chilled again on cookie sheet before baking!
  • Happy baker
    11 MAY, 2013
    I also purchased the unsweetened coconut at my health food store. I soaked the Zante currants in Myer's rum. Followed the recipe exactly and everyone enjoyed them. I am making them again for my friends as a Mother's Day treat!
  • anyamyers
    6 DEC, 2012
    Can't believe I didn't read the reviews first. This recipe lead to a big mess. One greasy buttery slop on my cookie sheet. I love corn starch shortbread and will stick to that as the recipe never fails.
  • hbombsmom
    24 JAN, 2011
    I followed the recipe exactly and they all spread together on my cookie sheet. They were also greasy. :( the flavor was good but I had to salvage them with a pizza cutter. All I can figure is that they needed alot more flour......too bad.
  • MS11129051
    27 DEC, 2010
    I really liked these but used extra 1/4 c. flour, only added 1 TBS reserved rum, used dried, unsweetened coconut which is completely different from moist, sweetened coconut and lastly only baked them for 12 min. Before reducing the time to 12 min I baked a few for 15 min and they burned and became real greasy. The rest at 12 min were not greasy. You have to get to know your oven. I'm still learning.
  • emmasyaya
    14 APR, 2010
    the recipe has some problems - like not enough flour - but i think it has potential. i'll keep working on it.
  • Onalark
    31 MAR, 2010
    These were awful. Greasy, salty, and overcooked. Why are they still being featured on the web site? The lack of good reviews is proof enough.
  • emmasyaya
    24 MAR, 2010
    i've not made the recipe, but i would think that substituting salted butter for the unsalted, and eliminating the additional salt might solve the problem mentioned by the two previous posters.
  • myrthfui
    21 DEC, 2009
    I would agree that the coarse salt is NOT a good idea with these cookies. Figure out the conversion between coarse salt and regular salt and then cut it back a little. Also, 20 mins is WAY too long in the oven. I don't know who created this recipe but its seriously lacking.