Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Bourbon Currant Cookies 3.7 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 15, 2020 Print Rate It 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. Rate it Print