Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Bourbon Currant Cookies 3.7 (13) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 15, 2020 Print Share Share Tweet Pin Email Yield: 6 dozen Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough. Ingredients 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 2 large eggs 3 cups sifted all-purpose flour, plus more for work surface ⅓ cup bourbon ½ cup dried currants 4 tablespoons heavy cream Directions 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. 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. 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. Print