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.

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Recipe Summary

Yield:
Makes about 4 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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).

  • 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 (20)

36 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 1
Rating: Unrated
02/07/2017
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!
Rating: 4 stars
05/12/2013
Remember it's important to chill dough. I also sliced and chilled again on cookie sheet before baking!
Rating: 4 stars
05/11/2013
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!
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Rating: Unrated
12/06/2012
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.
Rating: Unrated
01/24/2011
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.
Rating: Unrated
12/27/2010
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.
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Rating: Unrated
04/14/2010
the recipe has some problems - like not enough flour - but i think it has potential. i'll keep working on it.
Rating: Unrated
03/31/2010
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.
Rating: Unrated
03/24/2010
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.
Rating: Unrated
12/21/2009
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.
Rating: Unrated
12/15/2009
I wasn't thrilled with these cookies. I found them to be more trouble than they were worth. With the coarse salt, I found that when I took a bit of cookie, I got an unwelcome bite of salt! Ew.
Rating: Unrated
08/08/2009
20 minutes were too long for me. whip these out as soon as they color or you'll lose the rum flavor!
Rating: Unrated
04/23/2009
This sounds delicious, especially the part where the currents are soaked in rum. This means I won't have to share with kids. LOL
Rating: Unrated
04/23/2009
Xelaju- Currants are a small, red, slilghtly sour berry. Raisins are very sweet compared to them.
Rating: Unrated
04/23/2009
Mmmmm,these look yummy !
Rating: Unrated
04/22/2009
What is the difference between raisins and currants? Sorry...
Rating: Unrated
12/17/2008
UNSWEETENED Coconut - I forgot there is such a thing. I traditionally purchaes Baker's Sweetened Coconut. After thiking about it I think Baker's made it years ago in a tiny can or something. So I found it at the Natural Health Food Store - yippee! Is delayed me making these a bit for my annual Christmas Cookie Exchange that Ihost every year. Thanks for the other tips posted. Jen
Rating: Unrated
05/30/2008
I made it ,very cool
Rating: Unrated
01/20/2008
I made these cookies and had no problems slicing them. I soaked the currants for about 8 hours then prepared the cookies dough. I refrigerated the cookie dough overnight and baked the cookies the next morning. I removed the cookie dough from the refigerator one roll at a time and sliced the entire roll and baked the cookies before removing the second roll of cookie dough. The cookies turned out beautiful and were very tasty. I will bake these again.
Rating: Unrated
01/18/2008
I made these the other day and I had trouble slicing them. They crumbled and I had to shape them by hand. When I make them again I will have to rethink how to do them. They do tast wonderful and despite the difficulty I will make them again.